Homemade Pizza

Last night, I busted out the good old KitchenAid and endeavoured homemade pizza crust.  This is normally my husbands domain, but I thought I would give it a try.

I used the recipe from the KitchenAid mixer recipe book.  Although anything involving yeast scares me, this was actually super easy and turned out really well.  I only took a "before" baking photo, but I can assure you it was all cheesy and bubbly and amazing after baking.

Instead of typing out the whole recipe and instructions, I thought I would just post the link and then tell you how I modified it and what I used for toppings.

CRUST RECIPE

Modifications:

• I used an equal mix of white and whole wheat flour.
• I baked it on the pizza stone.  I heated the stone up, spread cornmeal all over the stone and then spread the dough on the stone.
• I baked just the crust on the stone for 7-10 minutes, then added the toppings and baked for an additional 10 minutes.

Toppings:

I was going for sort of a tuscany vibe, but whilst still cleaning out the fridge a bit in the process.

• Homemade pizza sauce
• 1 tiny can of tomato paste
• 1 medium can of tomato sauce
• 1 tbsp honey
• Costco Tuscan Seasoning
• Red onion, sliced
• Red pepper, sliced
• Mushrooms, sliced
• Pastrami, diced
• Tomato slices
• Fresh basil
• Fresh mozza, sliced
• Fresh parm

What's cookin'?! (April 28-May 1)

I am heading out of town early Wednesday morning, so this is a rather abbreviated meal plan.

Saturday:  baked brie, steak, hot potato salad, salad and cupcakes, OH MY
Sunday:  Homemade pizza with fresh mozza, basil, pastrami, red pepper and red onion
Monday:  Honey garlic sausage and salad
Tuesday:  Pasta bake

Real Food Connections Kitchen Basket

Milk, bread, eggs, sun dried tomato and basil raw-milk Gouda

Frozen raspberries, mushrooms, potatoes, garlic, pea shoots, sprouted beans, apples and a cilantro plant

Saturday Night Steaks

It doesn't get much better then this:

Wolf Blass cab sauv for me and Miller Chill for the husband
Baked brie topped with this super fantastic amazing and local Wild Blueberry Lime Salsa
Steak, hot potato salad and green salad
Cupcakes

Why would we ever bother with restaurants?!

Skinny Taste: Slow Cooked Sweet Barbacoa Pork

Run, don't walk, to Skinny Taste and try this recipe out.

I never make recipes exactly as they are written, but in this case I did.  It was the right decision.

Slow Cooker Sweet Barbacoa Pork

Last night, I had it in a tortilla with shredded lettuce, red onion, red pepper, cilantro, salsa and sour cream.  Today for lunch, I am having it over salad.  I am soooo excited for lunch.

Tuscan Breakfast Skillet

We make variations of this breakfast skillet almost every weekend.  I usually roast fresh potatoes (or use leftovers from the night before), but frozen hashbrowns would work too.  I use whatever vegetables and meat we have on hand.  You can give it a mexican, tuscan or canadian feel, depending on the vegetable and meat combination.  Bacon, prosciutto, back bacon or pastrami... the meat options are endless!

The recipe is a bit time consuming for a weekday breakfast, but it can be prepared the night before and reheated.  It definitely makes for a great brunch, fresh!!

Ingredients:

• 2 potatoes, chopped into bite sized pieces
• 2 eggs (and a little milk)
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 1/2 lbs mushrooms, halved
• 3 slices of pastrami
• 1 tbsp crushed garlic
• 1 tbsp Kirkland tuscan seasoning
• 1/2 c. shredded cheese (I used a combo of gouda and cheddar)

Directions:

1. Preheat oven to 400 F.  Chop potatoes and toss them in EVOO and tuscan seasoning.  Roast for 20 minutes, turning halfway through cooking time.
2. Get a large bowl out, and as you complete the next few steps, just add keep adding the various components.
3. While the potatoes are roasting, soften the pepper, onion and mushroom in a skillet.  Add the garlic near the end.
4. Sear the pastrami and chop it up.
5. Scramble the eggs in the same skillet.
6. At this point, the potatoes should be done roasting.  Add them to the bowl and combine with the veggies, meat, eggs and half of the cheese.
7. Spray a shallow casserole dish and fill with the contents of the bowl.  Top with the remaining cheese.
8. Bake at 350 F for 10-15 minutes, until the casserole is heated through and the cheese is melted.
9. Serve and enjoy!  I top with ketchup, but the husband adds hot sauce.

What's cookin'? (April 21-26)

Saturday:  BBQ steak, roasted green beans, salad
Sunday:  Baked beans, hotdogs
Monday:  Cabbage roll casserole
Tuesday:  Pork carnitas
Wednesday:  BBQ honey garlic sausages, salad
Thursday:  Soup and grilled sandwiches

Real Food Connections Kitchen Basket

Milk, eggs, whole wheat bread, raw-milk edame

Broccoli sprouts, sprouted beans, mushrooms, potatoes, frozen blueberries, cabbage, basil plant

BBQ Steak Sandwich

We had some random pieces of steak left from the farm beef my cousin and her husband gave us and I wasn't sure what to do with it. The husband asked for steak sandwiches, which made for a perfect weeknight dinner!

Spinach salad = spinach, shallot, strawberries, mushrooms, feta, poppy seed dressing

Green beans = Tossed in EVOO and tuscan seasoning, roasted

Steak sandwich = steak, red pepper, mushroom, onion tossed in BBQ sauce, on a bun, topped with cajun gouda