This creation began with 2 small jars in the fridge, one was buffalo sauce and one was tomato paste. What can I create with these 2 ingredients? So many options. With pizza being my favorite food in the whole world, my mind automatically went there. Voila! Yummy new pizza recipe. Now, before you read this recipe and decide it's not for you because you hate blue cheese, please know that I'm not a big fan either. I can't eat it alone, only mixed in a dressing. This recipe allows the blue cheese to ooze into the mozzarella and mellows the strong flavour of it. Try it, you'll see.  

Buffalo Chicken Pizza
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce

Buffalo sauce:
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.

Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza. 

Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.

So, you know when you come home from work and you want something yummy and healthy but you're tired and done and just want to chill with a beer? This is the meal to make. You can do this meal without the peppers, onions and mushrooms and just crack a can of chickpeas. Or you cold replace the veg I used with something already chopped in your fridge, or throw in some frozen peas. It is a VERY easy and VERY versatile meal and you can have it finished in 20 minutes. No lie.

Chickpea Curry with Coconut and Cashews
1 can of chickepeas (drained and rinsed)
1 onion cut in half and thinly sliced
1/2 red pepper chopped
6 - 8 mushrooms quartered
1 cup of coconut milk
2 tbsp of red curry paste
1/2 tbsp of brown sugar
tbsp of coconut oil
salt

Very important toppings:
toasted cashews chopped - you can buy unsalted roasted or you can buy raw and dry fry them over a medium heat til they have some nice colour.
unsweetened shredded coconut - brown it in a fry pan or in the oven
chopped green onions

Heat your coconut oil over medium heat. When hot, add the mushrooms. Saute for 5 min, shaking them up so they get colour on all sides. Add the onions and a little salt. Cook for another 5 minutes tossing it all about occassionally. Then add the peppers and chick peas. Add the 2 tbsp of paste and mix well. Let everything cook for 3-4 minutes and then add the coconut milk and stir well to combine. Turn the heat down a little and let simmer for 5 minutes. Add the sugar and a little more salt and taste test. Add the toppings, they are important, don't forget them. Serve with rice, quinoa, naan bread or just all by itself.
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