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Judy Lee

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Entertaining

The Tasting Table, Pizza Love with Elvira Hopper!

By 2 Mins Read

Welcome to the fourth episode of The Tasting Table. I love sharing recipes, and food tips because I love to cook!

Pizza is one of my favourite comfort foods. Today I’ll be making Pizzas with Elvira Hopper, a coachealer, inspirational speaker, singer, and founder of Love Your Vibe Transformation. Elvira recently launched her YouTube Channel with Lisa Kelly, called Conversations to Raise Vibration. Is there anything she can’t do?

We are making a Neopolitan pizza because Elvira was born in Naples, Italy, where it’s believe to be where modern-day pizza originated. If you’ve ever been to Italy, the pizza there is so different from what we’re used to in North America with all our bazillion toppings. Elvira says pizza from Italy are simpler but have great flavours!

I will be making a White Pizza based on a recipe from the Pampered Chef website. It was my first attempt at using a pizza peel. The idea being that we pre-heat the pizza stone in the oven first so that we get a crispier crust. The pizza peel is supposed to slide the pizza onto the hot stone. The recipe calls for cornmeal sprinkled onto the pizza peel before putting the dough on it. I didn’t have any so I tried flour. Well, it didn’t slide onto the stone. Either I didn’t use enough flour or I really do need to use cornmeal!

No worries, Elvira and I had a lot of laughs as we tried to transfer the pizza with spatulas and tongs. The end result  . . . we sure made some delicious pizzas!

Join me for a new theme twice a month as I welcome special guests to The Tasting Table. I’d love to hear from you. What else would you like to see here.

Happy cooking and stay safe!
Note: This episode was recorded before Christmas.

Recipes and photos of the finished product are posted on this blog.

If you have any questions about the products used in this episode, please contact me.

Find us on Social Media!
Help us by liking, following, commenting or subscribing to our platforms.

Elvira Hopper, founder of the Love Your Vibe Transformation
Website: https://elvirahopper.com/
Facebook: https://www.facebook.com/elvira.v.hopper
Facebook: https://www.facebook.com/theloveyourv…
Instagram: https://www.instagram.com/evhopper/
Instagram: https://www.instagram.com/theloveyour…
YouTube Channel: https://www.youtube.com/channel/UCSF5…
*****************
Judy Lee. food blogger
Website: https://dishwithjudy.com
Website: https://www.pamperedchef.ca/pws/dishw…
Instagram: https://www.instagram.com/dishwithjudy/
Instagram: https://www.instagram.com/judyleemedia/
Facebook: https://www.facebook.com/dishwithjudy/
LinkedIn: https://www.linkedin.com/in/judylee88/
Twitter: https://twitter.com/judyl_88/

 

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Entertaining

Homemade White Pizza (Pizza Bianco)

By 2 Mins Read

As seen on The Tasting Table, Episode 4

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For something different. A delicious pizza for cheese lovers. No tomato sauce on this one.

Equipment

  • pizza stone
  • Pizza Peel
  • Oven

Ingredients

  • 1 pizza crust dough
  • cornmeal for dusting
  • 1 tbsp olive oil
  • 2 cloves garlic (pressed)
  • 1 cup mozzarella (coarsely grated)
  • 1/4 cup parmasan cheese (finely grated)
  • 1/2 cup whole milk ricotta
  • 1/4 cup sundried tomatoes (chopped and drain)
  • salt and pepper
  • 4-5 basil leaves (chopped)
  • red pepper flakes (optional)

Instructions 

  • Place the Pizza Stone on the middle rack of the oven, and preheat the oven to 450°F (230°C) for up to 30 minutes Note: if you do not have a stone, then preheat oven to 425 and no need to preheat non-stone pan.
  • Place the dough on a lightly floured surface and flatten with your hands. Starting at the center and working outwards, turn and stretch the dough into a 12" (30-cm) round disk, forming a lip around the edge. Fold the dough in half twice.
  •  Transfer the dough to a pizza peel dusted with cornmeal and unfold.
  • Combine the olive oil and garlic; brush on the dough. Sprinkle with mozzarella and Parmesan. Spoon on dollops of ricotta. Top with chopped sun-dried tomatoes, salt, and pepper.
  • Transfer the pizza onto the stone in the oven and bake until the crust is browned and the cheese is melted, about 12–15 minutes. Top with basil just before serving.
  • Options: You can also use Arugula leaves instead of basil. Shrimps would be a nice topping if you love seafood.
Course: Appetizer, Main Course
Cuisine: American, Canadian, Italian
Keyword: homemade, pizza, pizza stone, recipe

Fun Fact: In 1962, the “Hawaiian” pizza, a pizza topped with pineapple and ham, was invented in Canada by restaurateur Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario.

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Entertaining

The Tasting Table, Heartwarming Soups with Christine Hull

By 2 Mins Read

Welcome to the third episode of The Tasting Table. I’m so excited to have Christine Hull joining me. We love to cook! We also love to eat what we cook. Quick and easy recipes … even better! 

The weather outside is chilly so today I’ll be making delicious homemade soups with Christine. Christine is the founder of the Mississauga & Area Women in Business (MAWB), an amazing community of women entrepreneurs. While we cook, she will talk about some of the exciting upcoming MAWB initiatives and events, such as the 100 Women Who Care Mississauga.

We were having so much fun cooking and chatting that we lost track of time and went a little longer than usual. From the video, you see how much we enjoyed making these soups. Soups just make you feel good!

In the end, I had to upload this video as is. Learning how to edit was harder than I thought. So much to learn, sol little time during holiday season. I promise you that I will learn how to edit videos in the new year.

Here are the recipes of the two delicious soups we made:  Sweet Potato Carrot and Watercress Coconut Soup

If you have any questions about the Pampered Chef products used in this episode, please contact me. Or check out the Product List: Deluxe Cooking Blender, Food Chopper, Can Opener, Coated Knives

Join me for a new theme twice a month as I welcome special guests to The Tasting Table. I’d love to hear from you about what else you’d like to see here. Happy cooking and stay safe!

Did You Know …

Christine has created an online Holiday Gift Guide showcasing beautiful products and services from local women in our community. If you haven’t finished your holiday shopping, check out amazing gift ideas in the Holiday Gift Guide.

Thank you Christine for joining me today and for these inspirational coasters from Creative Custom Coaster!

 

 

Find us on Social Media!

Christine Hull, founder of the MAWB Network
Website: https://mississaugawomeninbusiness.com/
Facebook: https://www.facebook.com/groups/17754…
Instagram: https://www.instagram.com/mawbnetwork/

******************
Judy Lee
Website: https://dishwithjudy.com
Website: https://www.pamperedchef.ca/pws/dishwithjudy/
Instagram: https://www.instagram.com/dishwithjudy/
Instagram: https://www.instagram.com/judyleemedia/
Facebook: https://www.facebook.com/dishwithjudy/
LinkedIn: https://www.linkedin.com/in/judylee88/
Twitter: https://twitter.com/judyl_88/

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Recipes

Watercress Coconut Soup

By 2 Mins Read

This delicious soup in a mug is perfect after work or after your kid’s hockey game. Incorporate watercress in your family’s diet because there are claims that it’s the most nutritionally dense food on the planet! Whether it’s true or not, it won’t hurt to add some watercress to a smoothie or salad. But soup is where it’s at. So comforting and delicious.

*As seen on The Tasting Table, Episode 3 – Heartwarming Soups

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Watercress Coconut Soup

Ingredients

  • 2 bunches watercress (stems removed)
  • 1-2 potato(s) (peeled and chopped into chunks)
  • 1 onion (quartered)
  • 2 garlic cloves (chopped)
  • 4 cups vegetable or chicken broth
  • 1 tbsp curry powder
  • 1 can coconut milk
  • 1 inch ginger (skin peeled, chopped)
  • salt and pepper (to taste)
  • croutons or baked pita chips (for garnish (optional))

Instructions 

  • Wash the watercress and rinse several times. Remove as much of the stems as you can. It's okay to eat the stems but stems make the soup more bitter.
  • In a large pot, saute onions and garlic for a few minutes. Add broth, potatoes, curry powder, ginger, salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are soft.
  • Add watercress and simmer another 5 minutes. Turn off the stove. After a few minutes, you can mix in the coconut milk.
  • Using an immersion blender, blend the soup until smooth.
  • Optional: Garnish with croutons or crumbled baked pita chips
Course: Side Dish
Keyword: coconut, soup, watercress
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Recipes

Sweet Potato Carrot Soup

By 2 Mins Read

 

With the chilly weather upon us, who doesn’t love a piping hot soup when we get home? Using a cooking blender, this can be easily done in 45 minutes. Clean up is a breeze as this blender self cleans. Amazing!

*As seen on The Tasting Table, Episode 3 – Heartwarming Soups

Print

Sweet Potato & Carrot Soup

Equipment

  • Deluxe Cooking Blender
  • vegetable peeler
  • knife

Ingredients

  • 2 sweet potatoes (peeled and chopped in large chunks)
  • 3 carrots (peeled and chopped 1-2 inch chunks)
  • 1 onion (quartered)
  • 4 cups vegetable or chicken broth
  • 1 apple (optional) (peeled, chopped in large chunks)
  • 2 tbsp honey
  • 1 tbsp curry powder (to taste)
  • 2 garlic clove (peeled and chopped)
  • salt and pepper (to taste)
  • 1 tsp tumeric (optional)
  • coconut milk cream (for garnish)

Instructions 

  • This recipe is for a cooking blender. Add liquids into the blender first, then the seasonings.
  • Add all the chopped vegetables and apple. Put the lid on and lock it. Turn the knob to the Soup setting. It will take approximately 30 minutes to complete the cycle and the soup will be piping hot. Be careful because the glass will be hot.
  • Pour the hot soup into bowls. Add a dollop of coconut cream on top. Serve with crusty bread.
  • Optional: Sprinkle croutons or toasted pita chips on top.

Notes

If you don't have a cooking blender, you can make this soup in a large pot. Just simmer the vegetables for about 20 minutes until the sweet potato is soft. Pour into a blender or use an immersion blender to make a smooth creamy soup.
Course: Side Dish
Keyword: carrot, soup, sweet potato
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Baking

The Tasting Table, Hot Chocolate Sweet Table with Cathy Skidmore

By 2 Mins Read

Welcome to the second episode of The Tasting Table, a new workshop that is all about sharing recipes, and food tips because we LOVE to cook! Today Cathy Skidmore will show you Hot Chocolate from Sipology (Steeped Tea) and I paired it with a Hot Chocolate Bar, along with some tips on how to put together a delicious Sweet Table.

This time we were joined by our very first guests, Heather McCrae, and later Teresa Trianos, who were more than happy to sample our Hot Chocolate Sweet Table. This included Cinnamon Sugar Donut Holes, Apple Spiced Beer Bread, Mini Cast Iron Skillet Brownies, a creamy non-dairy Chocolate Pudding, Chocolate Pie, and fun toppings for the Hot Chocolate.

Once again, we had some big takeaways, such as, position the camera on the food! We were having so much FUN preparing the recipes that we didn’t realize the food was slightly off camera. Oh well. Luckily, we managed to capture the finished product in photos. 

Join us every second week for a new theme and we will be welcoming special guests to The Tasting Table. We’d love to know what else you’d like to see here. Episode 3 is coming soon with Christine Hull, founder of Mississauga Area Women in Business (MAWB).

 

Recipes will be posted on my blog, Dish With Judy, and Cathy will also be posting on her Facebook business page.

Products used in this episode:

Pampered Chef:  Deluxe Cooking Blender, Pizza Peel, Coated Santoku Knife, Donut Hole Pan, Small Cookie Scoop, Ranch Popcorn seasoning

Sipology:  Real Deal Hot Chocolate  Directions: Mix 1 tbsp (10 g) of hot chocolate mix into ¾ cup (175 ml) of hot milk or milk substitute to taste. Stir and enjoy!

*****
If you have any questions about the products used in this episode, please contact us.
https://www.pamperedchef.ca/pws/dishwithjudy

https://www.sipology.com/cathyskidmore

Find us on Social Media!
https://www.facebook.com/dishwithjudy/

https://www.instagram.com/dishwithjudy/

https://www.facebook.com//CathyTeaReader/

https://www.instagram.com/cathyskidmore/

Fun Fact
Heather and Cathy are going on an adventure to Sedona.
Find out more:  Cathy and Heather’s Magickal Road Trip | Facebook

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Desserts

Chocolate Tofu Pudding

By 2 Mins Read

 

As seen on The Tasting Table, Episode 2

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Non-Dairy Chocolate Tofu Pudding

Servings 6
My vegan friend Teresa told me about this creamy pudding made with tofu. Sounds unusual but it's so easy to make and so delicious! You don't have to be vegan to like this!

Equipment

  • Blender
  • microwave bowl

Ingredients

  • 1 cup Chocolate Chips (Non-Dairy)
  • 12 oz Tofu (Soft to medium)
  • 1 tbsp Peanut Butter (creamy)
  • 1-2 tsp Almond Extract (or Vanilla)
  • 1/4 cup Almond Milk or any alternate milk
  • Optional Toppings:  chopped Oreo cookies, crushed candy cane, shaved chocolate, nuts, chocolate syrup, whipped cream (non-dairy)

Instructions 

  • Mix the chocolate chips with the almond milk in a microwaveable bowl. All microwaves are different so to prevent the chocolate from burning, heat a minute, then at intervals of 15 seconds until the chocolate is softened. Stir to mix into the milk.
  • Add the tofu and peanut butter into the blender. Pour the melted chocolate in, along with the vanilla.
  • I have the Pampered Chef Deluxe Cooking Blender so it's very powerful. I blend on the Smoothie setting which is about a minute, Depending on how powerful your blender is, blend until it's smooth. It will be thick but pourable.
  • Pour into 6 small glass cups. Refrigerate at least 2 hours or overnight for it to set.

Notes

If you use a medium firm tofu, the firm consistency is great for a Chocolate Pie. Just pour the pudding into a graham pie crust or Oreo crust. After it sets in the refrigerator, you can decorate with toppings and whipped cream just before serving.
Tip: For a mocha flavour, add a tablespoon of instant coffee.
Course: Dessert
Keyword: chocolate, chocolate pie, non-dairy, pudding, tofu

 

 

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Appetizers

The Tasting Table, Episode 1 – Sangria & Appetizers with Cathy Skidmore

By 2 Mins Read
Welcome to The Tasting Table, a new workshop that is all about sharing recipes, food and beverages with friends. Today we will show you Cathy’s Juicy Blackberry Sangria and Judy’s Devils on Horseback appetizer, along with some tips on how to put together a delicious charcuterie board. Check out Jarcuterie, a single-serve version.

Recipes will be posted on this blog, Dish With Judy, and Cathy will also be posting on her Facebook business page. It was our debut so our big takeaways were to not turn away while talking and to not forget that something is in the oven!

Join us for some fun every second week for a new theme and moving forward, we will be welcoming special guests and friends to The Tasting Table. We’d love to know what else you’d like to see here.
*****
Products used in this episode
Pampered Chef:  Rockcrock Grill Stone, Large Glazed Entertaining Platter, Coated Santoku Knife, Coated Tomato Knife
*****
Sipology:  Juicy Blackberry Sangria, One Pot of Steeped Tea Spoon
*****
If you have any questions about the products used in this episode, please contact us.
https://www.pamperedchef.ca/pws/dishwithjudy
https://www.facebook.com/dishwithjudy/
https://www.instagram.com/dishwithjudy/
*****
https://www.sipology.com/cathyskidmore
http://www.facebook.com//CathyTeaReader/
http://www.instagram.com/CathySkidmore/

Fun Fact

Did you know that Cathy is a Tea Leaf Reader?
Catch her on YouTube:  www.youtube.com/c/cathyskidmore
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Appetizers

Devils on Horseback

By 3 Mins Read

As seen on The Tasting Table, Episode 1.

A blast from the past. This appetizer was an unexpected surprise. I had the pleasure of visiting the Ritz-Carlton hotel in downtown Toronto where my husband’s friend was staying. He invited us to dinner at the hotel restaurant, Epoch. We ordered a couple of appetizers to start. One in particular stood out, “Devils on Horseback”. I’ve never tried it before because it’s not an appetizer that you see on menus very often. It’s something you might see on an episode of Mad Men because it’s from that era. It’s a variation of another classic, “Angels on Horseback” which is bacon wrapped oysters. The “Devil” version is bacon wrapped dates stuffed with blue cheese. It was so delicious, so decadently sweet and salty. When I got home, I googled it. There were several recipes online. I started experimenting. This is how I’ve been making it and now you can enjoy it at home at a fraction of the cost if you were to order it at a restaurant.

Below is the sangria recipe that Cathy Skidmore demonstrated on the first episode of The Tasting Table.

Print

Devils On Horseback

Servings 4

Equipment

  • baking tray

Ingredients

  • 12 Medjool Dates
  • 75 g Blue Cheese (crumbled)
  • 4 slices Bacon (cut into thirds)
  • 12 Toothpicks (optional)
  • 12 pieces Chopped Almonds or Walnuts (optional)

Instructions 

  • Preheat the oven 400 degrees
  • Make a slit on each date. Do not cut through. Take the pit out.
  • Spoon approximately half a teaspoon of blue cheese into the date.
  • Press in a piece of nut and squeeze the date to keep the cheese and nut inside.
  • Wrap a piece of bacon around the date and place on a baking sheet.
  • Bake at 400 degrees for 20 minutes. At halfway, turn each one over. Cool 5 minutes before serving. You can put it under the broiler for the last 2 minutes to crisp up the bacon, but watch it carefully that it doesn't burn. Be sure your baking tray can be used under the broiler.
  • Alternate to baking option: if you like a crispier bacon, you can put it under the broiler for approximately 9 - 11 minutes BUT be sure to check often, making sure you turn the appetizers. You must check every few minutes as all ovens are different and broiling can quickly burn your appetizers!
Course: Appetizer
Keyword: appetizer, bacon, dates

Cathy’s Juicy Blackberry Sangria
Serves 4
2 scoops Juicy BlackBerry Sangria, Fruit Tea
2 cups of boiled water
citrus slices and mint garnish
blueberries, raspberries for garnish
2 cups ice
Optional:  Add a half bottle of Red or White Wine (eg. Cabernet Sauvignon, Sauvignon blanc)

Steep Juicy BlackBerry Sangria in boiling water for at least 10 minutes. Chill in fridge if using later. Mix ingredients in a large *pitcher. Garnish glasses with fruit and ice. Fill glasses. Top with a splash of sparkling water.
Sit back and enjoy!   *Double this recipe if you want to serve in a punch bowl.

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Interviews

Dishing with Cathy, Sipology by Steeped Tea

By 1 Min Read

I am so thrilled to be chatting with Cathy Skidmore, a consultant for 9 years with Sipology by Steeped Tea. If you love tea, she offers a wide selection of loose leaf teas and accessories, just in time for the holidays! We are so excited to be discussing our upcoming collaboration that is happening this week! #tea #sipology

Fun fact – Besides selling quality teas, Cathy also offer tea readings and tarot card readings, so gather some friends and book an in-person or virtual party with her. What does your tea cup reveal about you?

Contact Cathy Skidmore, Sipology by Steeped Tea
Email: cathyskidmore@rogers.com
Phone: 416-671-2708
Website: https://www.sipology.com/CathySkidmore
Website: https://cathyskidmore.wixsite.com/tea…
Facebook:  http://www.facebook.com//CathyTeaReader/
Instagram:  http://www.instagram.com/CathySkidmore/

I love chatting with amazing local #entrepreneurs on my “Dish with Judy” blog in a series of recorded conversations. Please Follow, Like, Comment, and Share. Buy their products or services for yourself or gift it to someone. Consider supporting small businesses when you are online shopping. #shoplocal #supportsmallbusinesses #dishwithjudy #toronto #mississauga #smallbiz

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