Figgy bruschetta

Toast slices of French bread at 375 for a few minutes until they are just lightly toasted. Remove from oven and top each slice with a thin slice of Brie. Spread the Brie gently as not to tear the bread. Top the Brie with a thin slice of prosciutto and quartered fresh figs. Return to the oven and toast until cheese is soft and beginning to melt. Remove from oven and drizzle with balsamic glaze.

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Pimento Cheese

Only in the south would someone throw together shredded cheddar cheese, mayonnaise and some pimentos and call it fancy. But that is, in fact, what we have done. Southerners have a way of doing this – cutting up cucumbers, mixing some dill with some mayonnaise and putting them on white bread and suddenly everything is elevated.

A week ago I was headed to a committee meeting that I chair that is putting together an amazing local food event called Farm to Fork. I wanted to bring something for people to snack on, so I dropped into local gourmet retailer, Taste, and picked up the biggest container of their homemade pimento cheese they had. Upon arriving at the meeting location, I found out that our host had made her own homemade pimento cheese (of course!) and that mine was not necessary, so home with me it went.

Now, what to do with a giant, half-pound container of pimento cheese? Traditionally this delightfully spicy, rich treat is spread on crackers for hors d’oeuvres or on white bread for sandwiches that are perfect at the beach or for a picnic, but there’s only so much of that you can do before you’re over it, so I started brainstorming and the answer came to me that weekend as Jeremy and I put together our traditional Sunday breakfast of eggs, bacon, grits, toast, jam, coffee coffee coffee. PIMENTO CHEESE GRITS. Duh. I mean, seriously.

Oh the beauty of Sunday breakfast

Oh the beauty of Sunday breakfast

I’d like to think I invented this, however a brief googling of such shows that I am actually a little late to the game. But nonetheless, it was new to us and totally amazing.

All you do is make your grits as usual, then at the end, add in the amount of pimento cheese you like and add a little milk to cream it in. I like to serve my grits with a farm-fresh, over-easy egg on top, so that when you crack your egg open, this happens:

*drooooool*

*drooooool*

and you have to keep yourself from just sticking your face right into the bowl.

With a few crispy pieces of bacon, some whole wheat bread slathered with homemade jam from Jeremy’s Aunt Liz and all the coffee you can drink. I just…I can’t…it’s too much.

SO let’s say you don’t live near one of the six Taste locations (poor you, you should really move to Hampton Roads), and you want to make your own Pimento Cheese? Well, my friends, you’re in luck because it’s literally the easiest thing you’ll ever make:

Pimento Cheese

pimento cheese up close

Ingredients

  • 1 (8-ounce) package shredded sharp Cheddar
  • 1 (8-ounce) package shredded extra-sharp Cheddar
  • 1 (4-ounce) jar pimientos, with juice
  • 1/4 cup mayonnaise
  • Salt and pepper

Directions

  1. Mix the shredded cheeses together with the pimientos and their juice. Stir in the mayonnaise until well blended. Add salt and pepper, to taste, and stir. Keep covered in the refrigerator until ready to use. It is easier to spread if left on the counter for 30 minutes before serving. Great on bread, celery sticks, or crackers.

Recipe credit to the Food Network

Yes, this is a Paula Deen recipe. Look, for better or worse statements, love her or hate her, if anyone is going to tell you how to make Pimento Cheese, it’s that lady. Period. Because in the south, “fancy” is sometimes just a spoonful of mayonnaise (or a stick of butter) away.

Shrimp Ceviche Saturday

I’m on my own this Saturday night and whenever that happens I like to make myself something special. Usually that means a giant wheel of Brie and a bottle of wine but since I’m cutting back on the cheese I decided to do something a little more “clean.” I accidentally bought pre-cooked shrimp at the grocery store the other day (instead of raw) – this is my problem with the grocery store. I want to get out of there so bad that I just blindly grab things that look right. I’m the worst grocery shopper ever. I usually only come home with half of what I need because I hate it so bad. It’s a conundrum to love to cook but to hate to shop for food. Oh well. Crosses to bear and all that. Anyways! Shrimp ceviche it is! It just sounded perfect. And it is. And easy. And there’s really no “cooking” involved. Cheers!

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Shrimp ceviche

Ingredients:

  • 1 red onion, diced small
  • 1 tsp olive oil
  • the juice of two limes
  • 1 avocado, diced
  • 1 jalapeno, seeded and diced small
  • 1 cucumber, peeled and diced
  • 1/2 pint cherry tomatoes, each tomato quartered
  • 1 lb large, cooked, deveined shrimp
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Method:

  1. Dice red onion and put into a bowl with the lime juice, season lightly with salt and pepper and let marinate at least 5 minutes 
  2. Dice the avocado, jalapeno, cucumber, tomatoes and add to bowl with onions
  3. Peel the shrimp and cut into three pieces per each shrimp – add to the bowl with the rest of the ingredients, mix well. Stir in the cilantro. Serve in martini glasses at room temperature or chilled.
Shrimp Ceviche

Shrimp Ceviche

Ceviche is a general term for any seafood dish, where the seafood is “cooked” by curing in an acidic  marinade, usually primarily made of lime juice or tomato juice. I can’t recommend to you that you use raw shrimp in ceviche unless you are getting it fresh off the boat, straight from the water and are curing it within half on hour of picking  it up. Fish is a little different, but with shrimp, just be careful.

This dish is so light and delicious and pairs perfectly with a New Zealand Sauvignon Blanc. So light and delicious, in fact, that before you know it, you’ve eaten an entire bowl of Ceviche and 3/4 a bottle of wine . . . although, to be fair, I only made half of this recipe. And to be perfectly honest, I drank the entire bottle of wine. What? It’s St. Patrick’s day weekend, give me break. Ceviche, take me away!

Pantry Raid IV: better bulgur

Bulgur sounds gross, and I get that. But it’s really not. Bulgur is parboiled cracked wheat berries. It’s a super whole grain with a wonderful nutty taste. It also has a great texture that I can only describe as “toothsome.” It isn’t hard, but even after being soaked, it has tooth –  like very good al dente pasta. Just one cup of bulgur has over 25 grams of fiber and over 17 grams of protein. And incidentally, I had a huge bag of it in my cabinet that I needed to start working on getting rid of.

Bulgar, like quinoa, is a great base for salads. This bugar salad recipe came from Everyday Food, and it’s really light and delicious and keeps well. Make it at the beginning of the week, measure it out into individual containers and then grab them for a healthy lunch on the go. This recipe makes a lot – like most grains, just one cup, once cooked, makes a huge amount of food and because it is high in fiber and protein, you don’t need to eat much to get full. I made this salad for dinner with a yummy marinated salmon and still had enough left over for lunch several days that week. This salad also incorporates chick peas (or Garbanzo beans – whichever name you prefer). Chick peas are also full of protein, so you really can’t go wrong here. Leave out the feta for a (still delicious) Vegan side dish.

Bulgur and Chick Pea Salad

bulgar with salmon close

Ingredients

  • 1 cup bulgur
  • 2 cups boiling water
  • 1 can (15.5 ounces) chickpeas
  • 1 tablespoon lemon zest and 2 tablespoons juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup crumbled feta (2 ounces)
  • Salt and pepper

Directions

  1. In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

For the salmon, I combined a little olive oil, a dash of white wine vinegar, the juice of half of a lemon, some dill, salt and pepper and put the salmon into some tin foil, made a pouch, poured the marinade over the salmon, wrapped it up really good and baked at 375 for about 15 minutes. It was perfect together and it would be a crime to eat this meal without a glass of good Chardonnay. So don’t let the name throw you off, replace that pasta side dish with a healthier bulgur alternative.

If you eat this without a glass of Chardonnay, you are committing a crime against food.

If you eat this without a glass of Chardonnay, you are committing a crime against food.

The possibilities here are endless – Greek bulgar salad with grilled chicken, feta, cucumbers, tomatoes and kalamata olives; bulgar and lentil salad with grapefruit vinaigrette, breakfast bulgar with maple syrup and baked apples . . . OK, I’m starting to sound like a bulgur growing Bubba from Forrest Gump. You get the picture.

Puttanesca party in my mouth

Every Sunday when I put together our meal plans for the week, I ask Jeremy if he wants anything in particular. For whatever reason, instead of hearing my request for something that he might want specifically,  he always seems to hear “name every kind of food you’ve ever heard of.” I don’t usually make anything he mentions.

But this past week when I asked him, he just said, matter-of-factly “plan ol’ spaghetti.” OK, that I can do. Or can I?…….

I had a recipe from one of my last issues of Everyday Food (the now defunct, monthly, food-only, small-format magazine put together by the people at Martha Stewart – it now lives on as a small insert with her monthly Living magazine) that I really wanted to try. The recipe was for how to make your own basic marinara sauce, then on the back side of the page it had several different add-in combinations that would make your sauce something amazing, beyond basic marinara. Ie – add diced celery, carrots, onions and ground sausage – bam, you’ve got Bolognese.

One of the options was to add three small ingredients: anchovies, kalamata olives, and capers. And bam – Puttanesca.

Puttanesca

Almost everything you need to be Italian. Or at least to make Puttanesca.

Almost everything you need to be Italian. Or at least to make Puttanesca.

Ingredients

  • 1/4 c. olive oil
  • 3 cloves of garlic, minced
  • 1 medium onion, diced
  • 3 anchovy filets
  • 3 tbs capers, drained and rinsed
  • 1/2 c. pitted kalamata olives, quartered
  • 1/2 tsp red pepper flakes
  • 1 28 oz can of whole, peeled tomatoes, pureed
  • Pasta of your choice

Method

  1. Heat the olive oil over medium heat in a large sauce pan and add the garlic, stirring until fragrant, then add the onion; sautee until very soft, 15 minutes. 
  2. Add the anchovies and mash with the back of a wooden spoon while stirring into the onions. Add the capers, olives and red pepper and cook an additional minute or two, until warmed through.
  3. Add the tomatoes, bring to a boil, then lower to a simmer and heat until thickened, 10 minutes or so.
  4. Meanwhile, cook the pasta (I used whole wheat, thin spaghetti) according to the box, but drain it one minute before it’s ‘al dente’ and add the drained pasta into the sauce and finish cooking the pasta in the sauce for 2-3 minutes until the pasta is tender and the dish is warmed through. Serve immediately with crusty bread and good olive oil.

And for those of you who don’t normally buy anchovies or don’t use them regularly, you will probably (like me) wonder what you do with the other dozen anchovies in the tin? Well, I researched it and according to many reputable websites, Italians store anchovies, packed in olive oil, on their counters all the time – they don’t even have to be refrigerated because they are so cured. But since I’m an American, I put the left over anchovies into a small glass container, covered with olive oil from the tin and my own, and then put it safely in my refrigerator. Apparently they are totally fine like that for months.  In this case, the fate of these anchovies is already determined for another fantastic recipe I have for tapenade, which I will happily share with you once I create it. It’s probably in my top five favorite things I make. And if you are scared of anchovies – don’t be. What they add is saltiness and oiliness. The flavor is subtle and if I never told you they were in there, you wouldn’t know. Don’t be afraid. Embrace their little, tiny deliciousness.

anchovies will keep,packed in olive oil, for months in the fridge

anchovies will keep,packed in olive oil, for months in the fridge

This dish was amazing. So simple, really, but so flavorful and it filled that desire for “plain ol’ spaghetti” but with a kick in the pants. Good suggestion, Jeremy . . .

 

 

Pantry Raid – Part III

I’m a little bit obsessed with Alton Brown and his show, Good Eats. I have the first two volumes of his Good Eats cookbooks, some DVDs and have seen almost every episode of the show. It’s kind of weird because in many ways, we are completely different cooks. Besides the fact that he is a famous chef and genius….he’s very precise and particular about the way his recipes are made and I’m . . . not. But something about his knowledge base and educational and visual illustrations of how cooking actually works is fascinating to me. After watching a show about cookies you feel like you just finished a course at Le Cordon Bleu….in a good way.

Anyways, he has a recipe for his own chili powder and “cowboy style” chili. This is the kind of chili that was really made out on the range – without beans or corn or potatoes or a lot of fluff. Just meat, stewed with chilies and tomatoes. I made this recipe for the first time a year or so ago, and because I wanted to make my own chili powder, like he does for his, I purchased two different kinds of dried chilies. Not the kind he suggested, because I couldn’t find them, and I’m not a perfectionist like him, but they were similar enough. The problem is, these bags of dried chilies (found in the “International” aisle of your grocery store) are HUGE. You only need about 9-12 chilies to make your powder, which leaves you with about 300 chilies. So, I decided I just needed to make this chili or at least my own chili powder, more often. The truth is, chili powder that is pre-bottled at the grocery store doesn’t really taste like much. It’s usually not very spicy and even if it is, it can lose its flavor quickly. This chili powder is pretty easy to make, and is incredibly flavorful and can be as spicy as you want it, depending on the chilies you use.

AB’s Chili Powder

Dried Chilies

Dried Chilies

Yield: approximately 3/4 cup

Ingredients

  • 3 ancho chiles, stemmed, seeded and sliced
  • 3 cascabel chiles, stemmed, seeded and sliced
  • 3 dried arbol chiles, stemmed, seeded and sliced
  • 2 tablespoons whole cumin seeds
  • 2 tablespoons garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika

Directions

  1. Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
  2. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.

I used six Guajillo chilies and three Japones. Usually the bags rate the chilies in spiciness on a 5 chili scale, so you can just purchase whatever heat intensity you prefer.

Once you have your chili powder made, you’re read to make the actual chili. His original recipe calls for a pressure cooker, but you can use a Dutch Oven, it will just take a bit longer. The instructions below are for using a large, cast iron Dutch oven.

AB’s Cowboy Chili

Cowboy Chili

Cowboy Chili

Ingredients

  • 3 pounds stew meat (beef, pork, and/or lamb)
  • 2 teaspoons peanut oil
  • 1 1/2 teaspoons kosher salt
  • 1 (12-ounce) bottle of beer, preferably a medium ale
  • 1 (16-ounce) container salsa
  • 30 tortilla chips
  • 2 chipotle peppers canned in adobo sauce, chopped
  • 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
  • 1 tablespoon tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin

Directions

  1. Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
  2. Heat a large, cast iron Dutch Oven over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
  3. Once all of the meat is browned, add the beer to the pot to deglaze the pot.
  4. Scrape the browned bits from the bottom of the pot. Add the meat back in along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Put the lid on top and put into a 375 degree oven for two hours, stirring every thirty minutes. Serve with preferred toppings.
Cowboy Chili

Mmmmm…..chili

This recipe helped me use up a few things in my cabinet: the chilies for the chili powder, some left-over taco shells, which I crushed and used in place of the tortilla chips, a batch of homemade salsa that had been in the freezer since the summer and some chipotle peppers/adobo I had saved in the freezer. I need these more often than you’d think, but I always only need one or two at a time and usually one small can has about 5 or 6 and cost like $3. No point in wasting them – just freeze the remainder of the can and use at will. I also used local, grass-fed beef from Windhaven Farms which, of course, was delicious. Their “stew beef” pack was the perfect type of beef for this.

This chili is serious. It’s not your average American beans and corn and relatively mild type of thing. And don’t get me wrong – I love those kinds of chilis also, but if you want something really hearty and really filling and really classic, this is the way to go. I topped mine with plain, nonfat Greek yogurt (in place of sour cream), sliced green onions and cilantro. Chopped onions would also be nice, or a wedge of lime, or cheese if you want to go all out, although AB swears the only acceptable toppings are onions and cilantro. But again, I’m no perfectionist . . .

 

Pantry Raid – Part II

One of the things that had created an abundance of random odds and ends in my cabinets was the detox diet I did back in the late summer/early fall. My diet was extremely restricted and so I purchased a lot of things that were on the “OK” list that I would otherwise not eat like raw nuts, strange beans and wild rice. I had two boxes of wild rice and a can of Aduki beans that I just had no idea what to do with, but I found a recipe for wild rice and aduki bean stuffed acorn squash on Pinterest. Seriously, if you look long and hard enough, you will find the exact recipe you need. The recipe was from a vegan site, so I made a few changes to it to fit with what I had on hand, and it turned out pretty good. With a side of raw kale salad marinated in a home-made vinaigrette, this little vegetarian meal packed a serious healthy punch. Plus, it’s so protein packed, I could only eat half of it.

Wild Rice and Aduki Bean Stuffed Acorn Squash

Wild rice stuffed acorn squash

Ingredients:

  • 2 acorn squash, sliced lengthwise, seeds scooped out
  • Olive Oil
  • Wild Rice
  • 1 cup chopped onion
  • 1 can Aduki beans, rinsed and drained
  • 1 tbs Soy Sauce
  • 2 tbs honey (or Agave)
  • Pepper and Salt to taste
  • Cranberry sauce (canned or homemade)

Method:

  1. Rub the acorn squash down, inside and out, with olive oil, season with salt and pepper. Place an a baking sheet and cover with foil. Bake at 375 degrees for an hour, or until tender. 
  2. Meanwhile, cook the wild rice according to its directions, enough to make two cups.
  3. Heat the oil over medium heat in a large skillet. Add onions and sautee until soft. Add in Aduki beans, soy sauce, honey and season with salt and pepper. Combine and keep warm over medium low heat.
  4. Remove squash from oven when done, and scoop out the squash, leaving about 1/2” of squash in the shell. Chop the squash and mix it into the bean mixture and add the rice. Combine well over low heat until warmed through.
  5. Load each squash half with the mixture and top with cranberry sauce. Serve immediately.

 

I still have one box of wild rice left that I’m not sure what to do with, but at least those beans aren’t staring at me anymore.

What random item do you have in your cabinet that you’re just not sure what to do with?

Dairy Free and Delicious

I made a recipe I found on Pinterest this week that sounded interesting to me because it was a creamy style pasta dish with NO DAIRY. I’ve recently come to terms with the fact that I’m lactose intolerant. I’ve probably known this my entire life, I just wasn’t ready to admit it. It also doesn’t mean that I don’t ever eat dairy, I do. I just suffer through it later. But when I can find something that satisfies my want for something creamy and rich, without making me feel like hell later, then that’s an awesome thing.

This recipe uses avocados and lemons and olive oil to create a sauce that is creamy and tangy and rich, without an ounce of animal product (in the sauce). I added several jumbo steamed shrimp, which I thought went really well with the original recipe. The arugula was from a local hydroponic grower, and was awesome and crunchy and fresh and peppery. In fact, this whole dish felt incredibly “summery” despite the fact that everything in here is pretty much in season. Citrus season is winter, shrimp are in season in several places in the winter, hydroponic greens defy all concept of season which is why they are so amazing, and avocados have a year round season as well. Fun fact – avocados grow all year long, but they will never ever ripen on a tree. These mostly Mexico and California-grown tree fruits do not begin to ripen until they are cut from their branches. At which point you have a questionable amount of time to eat them before they turn into green mud. Hass avocados are named for a California postal worker who grew and started selling these delicious “meat fruits” as my friend Emily calls them. Hass avocados are actually patented, and have been since 1935. It was the first US Patent to ever be made for a tree. This is the part of the commercial where a shooting star flies over my head touting “The More You Know….”

Thank you, Conan (And Tina Fey and Matt Groening and Mike Judge), for understand everything that is funny to me, ever.

Anyways, back to the pasta . . .

Creamy Avocado Linguine with Meyer Lemon and Arugula

By: Sylvia Fountaine, feasting at home blog January-5-2013
A creamy vegan pasta in a flavorful creamy avocado sauce, bursting with bright flavors of Meyer lemon, tossed with fresh arugula.

Ingredients:

  • 8 oz Linguine
  • 2 ripe Avocados
  • 3 T Meyer Lemon Juice (I just used regular lemons)
  • 3 T Good olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 whole garlic cloves
  • generous handful arugula
  • 1 tsp Meyer lemon zest

Instructions

  1. Boil 8 oz Linguine in salted water
  2. Puree the rest of the ingredients ( except arugula and zest) in a food processor until completely smooth, scraping down the edges.
  3. When Pasta is al dente- drain and place in a bowl. Toss pasta with avocado puree and a handful fresh arugula.
  4. Taste for salt. Garnish with Meyer lemon zest and fresh cracked pepper.

Prep time: 10 mins Cook time: 15 mins  Total time: 15 mins Yield: 4 servings

shrimp avocado pasta
The only thing I changed, was that I used regular lemons (if you can find a place with Meyer Lemons, tell me where and send me instructions on how to move there), and of course, I added the shrimp. I steamed 10 jumbo deveined shrimp over the pasta water while it was cooking, in a steamer basket. Steam them (in the shell) for just a few minutes until they are all bright pink – no longer.
Since this was the first time making this recipe, I do have a couple of suggestions and things I would do differently if I made it again (and I will):
  • I would use soba noodles over linguini. Soba noodles, if you don’t know, are noodles used primarily in Japanese cuisine and they are made from buckwheat. They are often served chilled, and I honestly think this whole dish could be served chilled and would be great, especially in the summer. 
  • I would process about half of the arugula into the avocado sauce. I think this would add a nice peppery flavor and would be a little easier to eat – arugula can be a bit difficult to work with – it’s very stemmy, like cilantro. I also think watercress could be used in place of arugula and would be interesting.
  • I would actually let this be four servings instead of trying to divide it in half with Jeremy. Usually when a recipe says “4 servings” it’s really enough for the two of us with a small amount of left overs for the next day. But in this case, the avocado is so filling that we were done about halfway through the bowl.

This recipe comes together so quickly, only requiring you to boil water and throw things into a blender or food processor, and it’s delicious and will satisfy those “I want alfredo no matter how bad I will hate myself for it later” cravings. Enjoy.

Are there things you are intolerant to or that you can’t/won’t eat? Tell me about them and I’ll try to find recipes to try and share that suite your dietary issues. 

One Pan Wonder

In our house there is a rule that I cook, and Jeremy cleans up afterwards. If it’s an especially messy meal, I will help him, but generally he does it on his own. So I really shouldn’t care how many dishes are left after I cook dinner, or how hard it is to clean it all up, but I love my husband, and it takes him an hour to wash a sink full of dishes, so I present you with this one-pan wonder dinner.

The sausage, cabbage and apples in this came from my Coastal Farms Co-op. I love this program -I pay a membership fee, and each weekend I can log in to a website where over 50 farms and producers have posted what they have available. There are vegetables, fruit, cheese, seafood, meat, bread, honey, pre-made meals – and it’s all local. I pick what I want and I pay online. Then on Thursday afternoons, they deliver it all to a pick up spot that is very close to my house and I just go there and pick it up between 3-6 pm. It’s like shopping for lazy people, so it’s right up my alley. The turnips came from my Great Uncle Joe’s garden. There is no website for that, you just have to be in-the-know and VIP. Also, right up my alley.

layer sausage, cabbage, turnips and apples

layer sausage, cabbage, turnips and apples

Rustic Smoked Sausage and Cabbage

Ingredients: 

  • 1 lb of smoked sausage, (mine was a pinwheel, cut into link-sizes pieces)
  • 1/2 head of cabbage, sliced up (or a whole head if you’re serving more than 2 people)
  • 2 turnips, peeled and sliced into 1/2” rounds
  • 2 tbs. olive oil
  • 2 tsp carraway seeds
  • Salt and Pepper to taste
  • 1 apple, peeled, cored and sliced into rings

Method:

  1. On a large sheet pan, arrange your smoked sausage
  2. In a large bowl, toss cabbage and turnips with olive oil, carraway seeds and salt and pepper to taste. Arrange on sheet pan with sausage. Top with slices of apples.
  3. Roast at 475 for 18-20 minutes or until sausage is done through and cabbage and turnips are tender.
Rustic Smoked Sausage and Cabbage

Rustic Smoked Sausage and Cabbage

This is definitely what I would call a “rustic” meal. Very basic, farm-fresh ingredients, nothing fancy about the preparation or presentation, but hearty and filling. Because I made this recipe up on the fly, it could use a few alterations were I to do it again. First, and unfortunately, I think I’d have to use two pans. The sausage was so strong and so smokey, that it really just made all the other ingredients taste like sausage. I think if I did it again, i’d roast half of the veggies on a separate pan to keep their flavor in tact. It’s also possible that linked store-bought sausage would not be nearly as strong (three days later, my house still smells like sausage – it was serious). And so you could do it all on one pan like the original recipe. I would also try to roast this for a little less time. I’d shoot for 15 minutes next time. Provided the sausage is done, it would be perfect – at 20 minutes the veggies were just a little more done than I like. Also, I might try tossing the cabbage and turnips with a little apple cider vinegar along with the olive oil before roasting, just to brighten it up.

This sheet pan method can work for a lot of things, though. Try chicken (skin on) and carrots and potatoes or Salmon with asparagus or any other combination of meats and sides that cook well together. Adjust your temperature and time (longer for chicken, less for salmon) and experiment with it. It really was such a breeze to clean up, super easy to make,  and it was done in less than half an hour.  Again, all things that are right up my alley.

pizza party

I want you all to put your thinking caps on, use your inside voices, and think back to that blue-industrial carpeted, windowless, cement walled room covered in bulletin boards with cut outs that generically represented whatever season it happened to be. It smells like kids and chalk and old books. You’re in third grade, and sentence conjugation and algebra are a bummer. What was the number one most exciting thing that could ever happen on a school day such as today (besides the school day being cancelled for snow)? What’s the one thing that would awake you from your ‘is-it-recess-yet-slumber’? That’s right: PIZZA PARTY! Usually pizza party day coincided with ‘watch a movie’ day, so basically as soon as you saw this:

ERMEGERD PERRRZEERR

ERMEGERD PERRRZEERR

And this:

ERMAGERD MERVEEERS

ERMAGERD MERVEEERS

Your tiny 8 year old heart was about to explode with joy.

Well, maybe the rest of you have grown up a little more than me, but as far as I’m concerned, anytime I see pizza I still feel like eating it while laying on my stomach on the floor and watching a crummy edited VHS version of The Indian in the Cupboard. (true story). Nowadays, the pizza is the only thing that’s grown up. And the movies. Sometimes.

Making your own pizza at home is super easy, super cheap and super fast. You can seriously make a pizza at home, from scratch, in less time than it would take you to order a pizza and have it delivered by a high school kid who has hit every bump on the way to your house, causing the majority of your pizza toppings to remain firmly attached to the roof of the pizza box.

I started making this pizza crust years ago, and it’s so easy it’s absurd. Like, it’s actually insane to me that everyone doesn’t do this and that people still buy pre-made pizza crust. First, there are only FIVE ingredients (besides water), most of which you probably already have in your cabinets. Second, the crust is this delicious, chewy, wonderful thing when you’re done. Not too thick, not too thin. If you’re one of those people who likes pizza that is essentially a heavily topped cracker, this is not for you. And for those of you who like pizza that was baked in a cake pan and you have to eat with a fork, it’s so thick, this is not for you. But for everyone else – this is our pizza crust.

Homemade Pizza Crust

pizza party crust

Ingredients:

  • 1 cup warm water (110 degrees F)
  • 1 tablespoon sugar
  • 1 packet of Fleischmann’s pizza crust active dry yeast (2 1/4 tsp)
    (find it in the baking aisle of your grocery store)
  • 3 tablespoon olive oil
  • 1 teaspoon salt
  • 2 1/2 cups AP flour

Method:

  1. Add the sugar and yeast into the water, stirring until dissolved 
  2. Stir in the olive oil and salt, then the flour, stirring until well combined
  3. Knead the dough very lightly just until a ball of dough forms. Let dough rest in the bowl for 10 minutes.
  4. Pat dough out onto pizza stone or pan into desired shape, 1/4” thick. Top with olive oil, garlic powder and herbs, if desired before topping with ingredients.
  5. Bake at 425 for 15-20 minutes or until done. Let rest five minutes before cutting and serving.
Top it up.

Top it up.

Your ingredients can be whatever you want, but I love a good Greek pizza, and usually just throw together whatever I have on hand at the house. In this case, I topped the dough with a little more olive oil, Italian seasoning and garlic powder, then I put down a sauce that I had frozen from some local tomatoes mixed with some tomato paste. You can just use store-bought pizza sauce – no big deal. Then I topped that with a thin layer of fresh grated Parmigiana Reggiano, low-fat mozzarella, kalamata olives, diced sundried tomatoes, sliced pepperoncini peppers, half an onion, thinly sliced, and most importantly – browned, ground, local, Italian sausage from Windhaven Farms. I used about 1/3 of a pound. Since I’ve got a lot going on there, I bake my pizza for a good 20 minutes. I don’t want the dough to be underdone in the center. Take it out of the oven and let it rest for a few minutes. This will be the hardest part, cause when it comes out it looks like this:

pizza party pizza

And your 8 year old self is going to just want to grab it and stuff it in your face before that greedy kid with the runny nose touches it.

What are your favorite pizza toppings?