This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my spicy sun-dried tomato sauce or perhaps my gingered tomato sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days.

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Fennel and Grape Tomato Frittata with Goat Cheese

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata.

Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would make delightful choices as well.

Fennel and Grape Tomato Frittata with Goat Cheese

Recipe by Lisa Turner Published on December 23, 2011 A simple and sturdy egg "pie" with mellow and slightly crunchy butter-sautéed fennel as well as sweet grape tomatoes and creamy and salty goat cheese Print this recipe Ingredients: 2 tablespoons butter 1 small onion, sliced 1 fennel bulb, trimmed, cored and sliced 1/2 pint (12-16) grape tomatoes large handful fresh herbs, finely chopped 8 large eggs 1/2 teaspoon sea salt 8 oz goat cheese, sliced into rounds fresh ground black pepper Instructions: Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes. Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes one 10-inch frittata or 4 - 6 servings

Other frittatas from my vegetarian kitchen that you may enjoy:
Potato, Onion and Stilton Frittata
Greek Feta & Olive Frittata
Asparagus and Feta Cheese Frittata

On the top of the reading stack: cookbooks

Audio Accompaniment: Brian Eno Neroli

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavor and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl.

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Skillet Corn Bread

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil.

I adapted this recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their bakeshop and cafe for some most delicious eats and I would bring my dear friend Susan too. In addition to tarts, they serve mouthwatering soups, sandwiches, salads, condiments, quick breads and cookies. All of the recipes I have tried from this beautifully illustrated informative book have worked out perfectly. I think this cookbook is out of print and that is a shame. If your wallet is stuffed with cash, the used copies are truly worth the money.

I have always been looking for blue cornmeal and finally found some at a local health food store. Made from whole blue corn and with a slightly sweet flavor, this is surely a staple to have on hand in addition to yellow cornmeal. I will be exploring this hard to find grain often.

Yet another idea for your Christmas dinner.

Skillet Corn Bread

Recipe by Lisa Turner Adapted from Once Upon a Tart Published on December 19, 2011 A moist and delicious cornbread cooked in a skillet — with a beautiful soft texture like a cake and a wonderful blue and yellow cornmeal taste with a little mellow sweetness and gentle jalapeño heat, this cornbread is a great choice for an afternoon tea, and could almost be served as a guilt-free dessert Print this recipe Ingredients: 1 large egg 1 1/3 cups whole milk 5 tablespoons unsalted butter, melted and cooled 1 1/3 cups unbleached white flour 1/4 cup whole wheat flour or spelt flour 1/2 cup yellow cornmeal 1/2 cup blue cornmeal 2/3 cup sugar 2 - 3 jalapeños, seeded and finely chopped 1 tablespoon + 1 teaspoon baking powder 1/2 teaspoon sea salt Instructions: Grease a cast-iron 9- or 10-inch skillet or a 9 × 5 loaf pan with a generous amount of butter. Preheat the oven to 450° (it will keep you warm as you mix up the ingredients). In a large bowl, whisk the egg together with the milk and melted butter. In another medium-sized bowl, whisk together the flours, cornmeal, sugar, jalapenos, baking powder and salt. With a spatula transfer the dry ingredients to the batter and gently fold, taking care not to over mix as you incorporate the mixture so that the flour is mixed throughout. Transfer the batter to the pan of your choosing, level with the spatula, and bake in the middle rack of the oven for 20 - 30 minutes until the bread is browned and separates slightly from the side of the pan. Insert a cake tester until is comes out clean and you are done. Cool on a wire rack and serve warm or at room temperature. Makes 6 servings

Other cornbreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Classic Cornbread
Yogurt Cornbread
Jalapeno Spoon Bread
Cornmeal Johnny Cake

On the top of the reading stack: Dostoevsky - "The Diary of a Writer"

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