pizza pull-apart and airplane plant

I’ll document my busy morning. Most mornings I like to read a bit of the Bible, jump a little on my mini-tramp, go to swim class at YMCA, or work around the house. Today I wanted to make the pizza pull-apart recipe I found. I also got tired of all the little airplanes coming off the airplane plant, so I potted a bunch up to give to the Mission Thrift Store – they love to get them!

I usually make sourdough bread at least 3 times a week; I decided to use part of that dough for my pull-apart pizza. Here it is rolled out into a rectangle and then covered with plastic so it won’t dry out too much. It remained there about 1 1/2 hours.

Next I cut up the cup of  Brussels sprouts while making the white sauce. Spread on the white sauce and then the Brussels sprouts, cheeses and pecans. (Here you see the correct spelling and capitalization of Brussels 🙂

Next comes the messy part – separating it into 5 pieces, then cut into 5 or 6 stacks, placing stacks against each other.

Then into the oven. I also made mac & cheese, heated up corn-on-the-cob, added to yesterday’s salad and took some cookies out of the freezer – ta da – – that’s our lunch !

We liked it ! Chuck washed dishes – thanks, Chuck!

The recipe – pizza pull-apart:

1 pkg. pizza mix (or your own dough)

1 c. shredded Brussels sprouts

1/3 c. blue cheese crumbles and more for garnish

1/2 c. Mozzarella cheese, shredded

1/3 c. chopped pecans

3 T butter, melted

salt and pepper

White sauce:

3 T butter

3 T flour

3/4 c. milk

Pinch nutmeg

salt and pepper

Preheat 350 degrees. Spray loaf pan. Oil or use parchment paper.

Roll out dough to 12″X20″ rectangle. Pour on white sauce, then Brussels sprouts, blue cheese, Mozzarella cheese & pecans.

Cut rectangle into 5 strips. Put on top of each other and cut into 5 or 6 stacks. Place stacks against each other in loaf pan. Bake 30 minutes, then pour butter on top. Bake 30 minutes more. Remove and cool before serving.

White Sauce: Melt butter. Whisk in flour, add milk, whisking. Thicken 5 minutes. Add nutmeg and salt and pepper.

And here are the plant pictures ready to take to thrift store as soon as the cardboard dries out from the watering.

Our Christmas elf-it picture – the video is funny – We have here Scott, me, our 2 children who are adults now and don’t live with us and Chuck who does live with us. What a riot!

elf-it

 

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lentil and bulgur soup

I fixed this soup today and was liked. I changed the original recipe a bit to this:

LENTIL AND BULGUR SOUP (original recipe here.)

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot or onion, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
1 T chile powder
1 T cumin
1 small can tomato sauce

DIRECTIONS

Heat oil in a medium saucepan over medium heat. Cook
carrot, celery, and shallot until tender, about 6 minutes. Add
water and lentils, and bring to a boil. Reduce heat, and simmer,
partially covered, until lentils are tender, about 20 minutes.
Stir in bulgur, and cook, partially covered, until bulgur is
tender but still slightly chewy, about 5 minutes.
Drizzle with vinegar to taste. Season with salt and pepper.
Drizzle with oil, and season with pepper.

It was pretty good; anyway, there is none left 🙂 We also had baked potatoes and zucchini and tasty salad.

jjll

sourdough in the summer

I’ve been having trouble with my sourdough bread; I make it all the time and we haven’t yet turned on the air conditioning. The dough is so sticky it is very hard to work with. After looking into it, I read that you can switch it; instead of leaving it out overnight in a bowl, I put it in the ‘fridge overnight and then let it set out in the bowl in the morning. Then I shaped it into loaves and put it in the ‘fridge a few hours and then baked it. It’s a matter of trial and error – just try to see what works best – shorter times on the counter or whatever. victory ! ! !

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menu time

I have a friend who has 10 meals she rotates for her family and they are happy with it. I believe it is my time to do this. If it was just my husband and me, things would be more layed back and relaxed, but with his autistic brother living with us, things need to be on time and also I need to fix more food, of course. We do enjoy having him live with us and he does wash dishes and sweep floors and about any other job we ask him to do (with no complaining even).

Here’s the first couple meals I made which they are happy with. We have cut out meat, dairy (except yummy kefir I make myself) and sweets, so I can’t just fix rice and lentils every day, although they would probably be okay with that too.

Recipe #1

Potato Millet Casserole

1 c. millet

2 1/2 c. water

2 med. potatoes

1/2 c. nutritional yeast

1/4 c. fresh parsley

1/2 tsp. salt

2 T. Bragg liquid Aminos

1/4 c. olive oil

Preheat oven to 450 degrees and oil a 9X13 inch baking dish.

Rinse millet and drain. Bring water to boil. Cook 25-30 minutes.

Boil unskinned potatoes 15-20 minutes. Cool.

Place millet in large bowl. Grate potato and onion using largest holes of grater. Place in bowl with millet. Add yeast, parsley, salt and aminos. Combine all. Put in prepared pan. With knife score into squares. Pour 1/4 c. oil over top.

Bake 25-30 minutes. Serves 8.

leftovers of this: Photo-0894

 

Recipe #2

Pasta and Garbanzo Bean Casserole

1 (16 oz. or less) pkg.  pasta

2 T. olive oil

1 med. onion

3 cloves garlic

1/2 green bell pepper

1/2 red bell pepper

1 can diced tomatoes

1 can garbanzo beans

1 tsp. basil

1 tsp. oregano

1 tsp. paprika

1 tsp. cumin

1 tsp. gr. coriander

salt to taste

pepper to taste

1/2 c. mozzarella

Preheat oven to 350 degrees. oil 9×13 inch pan.

Cook pasta 8-10 minutes. drain.

Heat olive oil in skillet. Cook onion ’til soft. Add garlic and peppers. Stir and cook 2 more minutes. Stir in tomatoes and beans and seasonings. Simmer 5 minutes. Remove from heat. Mix in pasta. Put ni prepared baking dish. Top with chees.

Bake 30-40 minutes.

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dear husband asked for crackers, so this one looks good. http://ohsheglows.com/2011/10/17/easy-vegan-gluten-free-crackers/

 

sourdough muffin recipes

Great recipes http://www.culturesforhealth.com/sourdough-muffin-recipes

These sourdough muffins are barely sweetened with honey and have just a bit of tang from a long-fermentation period. They are the perfect accompaniment to a supper or lunch of soup or stew; or great as a not-too-sweet muffin breakfast treat.

Feel free to mix in whatever you like: raisins, nuts, seeds, or even chocolate chips.

 

SOURDOUGH SPELT MUFFINS

Ingredients:

  • 2 cups flour
  • 1/2 cup sourdough starter
  • 1 cup kefir, buttermilk, or milk
  • 1/4 cup honey
  • 3/4 teaspoon salt
  • 2 large eggs, beaten
  • 1/4 cup melted butter, coconut oil, or lard
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 cup dried fruit or nuts (optional)

 

Instructions:

  1. 7 to 12 hours before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.

  2. Once fermentation period is up pre-heat oven to 425°F. Combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.

  3. Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with other 2/3 of mixture, beating well to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.

  4. Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated 425°F oven for approximately 20 minutes, or until golden brown and puffed up.

  5. Serve with butter, honey, or jam.

Made a beanie but it’s kinda weird

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thumbs up for vegan baked pancakes and cracked windshield!

I don’t mind making pancakes, but they take lots of oil and I was wondering if there is such a thing as baked pancakes, and there is!! I found this tremendous recipe:

VEGAN BAKED PANCAKES

1 c. flour

2 tsp. b.p.

1/2 tsp. b.s.

1/2 tsp. salt

2 T honey

1 c. kefir or milk or water

2 T mashed banana or applesauce

1/2 tsp. vanilla

1 T ACV

Mix  dry ingredients, then add wet ingredients. Bake at 450 degrees for about 20 minutes.  Husband said they are great and I am happy!

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DSC06641 (2)Because of this glorious cracked windshield we get to finally finally finally get rid of tired old white Camry Toyota and get something else, like a pickup or small van. Photo-0689

 

easy granola recipe

I love to make this – so easy.

Granola

3 c. old fashioned oatmeal

1/2 tsp. cinnamon

1/4 tsp. salt

1/3 c. honey

1/4 c. oil

1 tsp. vanilla

1/2 c. dried fruit

1/2 c. nuts and/or seeds

Heat oven to 300 degrees. Put rack in the middle. Stir oats, cinnamon and salt together. In another container, mix honey, oil and vanilla. Mix this all together. Bake 15 minutes spread out on a cookie sheet or cake pan. Stir. Bake 5-15 minutes more. Add fruits and nuts. Put in closed container to store.

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