Author Archive: Flavor

Sausage and Potato Pizza

This is an incredibly rich pizza. I definitely suggest making a thin crust, and using light to moderate amounts of cheese. A side salad with a vinaigrette dressing will also help lighten up the meal. As for the crust, use your favorite recipe, but I’d steer clear of 100% whole wheat, or the store-bought Boboli shells, as both are dense, and will only weight down the pizza even more. Use the highest quality Sweet Italian sausage you can find. Don’t use ground sausage, or breakfast sized links. Neither will produce very good results. In my humble opinion… I’ve used Trader Joes brand, and also Johnsonville, which weren’t too bad, but if you have a nearby butcher shop, check it out. Look for them with the Brats. Red potatoes are less starchy than other types, so I’d stick with them. I also think the Fontina works beautifully here. If you can’t find Fontina, try a mild to medium white cheddar.

And yes, I know, I make a lot of pizza!

Sausage and Potato Pizza

Sauce Ingredients:

  • 1 tbsp. butter
  • 3-4 tbsp. olive oil
  • large grain sea salt
  • 1 tbsp. fresh thyme
  • 2 tbsp. fresh parsley, chopped
  • 4 garlic cloves, chopped
  • Sauté garlic and herbs in butter and olive oil until fragrant. Keep warm.

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Quattro Formaggi and Olive Pizza

Wow. Another pizza post. You’re probably wondering if that’s all we eat in my house. Really, it’s not. For some reason, it’s one of the few foods that inspires me to blog, however. Maybe it’s just my lack of time that stifles my creativity in the kitchen. It is soooo hard to cook, and cook something original, when you work odd hours and have to be ready to show property on a moment’s notice. As such, we’ve been eating a lot of simple dishes lately because of my random schedule. But I had time to crave a cheesy, olive pizza, and actually make it this past week. It really makes me want to get back in the kitchen on a regular basis. We’ll see…

As usual, the ingredients are relative. I offer approximates. The rest is up to your personal taste.

Quattro Formaggi and Olive Pizza

Ingredients:

Pizza dough for a 16-20 inch pizza

1 16 0z. can diced tomatoes (low sodium preferable)
basil, to taste
oregano, to taste
garlic, to taste
crushed red pepper flakes (optional), to taste
olive oil (more…)

PLTA Salad

P=prosciutto, L=lettuce, T=tomato, and A=avocado. Yep, like a BLT but different. The addition of avocado makes (almost) everything taste better, and if you have yet to convert from bacon to prosciutto, it’s high time you did. Prosciutto is a thinly sliced Italian dry-cured ham. You can eat it uncooked, right out of the package, but for this recipe, I pan fry it, just as you would bacon. This gives it a nice, crunchy texture. The flavor is similar to bacon, but without all the added artificial flavors usually found in bacon. It is also less fatty.

If you’re in a hurry, you can use store-bought salad dressing. I’m not a Ranch fan, though it would be okay. I prefer a vinaigrette. The recipe for my White Wine and Herb Vinaigrette is below. It’s akin to an Italian Vinaigrette, and goes well with this salad. Unlike Ranch, it won’t weigh down and drown out the flavors of the greens or avocado, and yet it’s plenty flavorful enough in and of itself.

prosciutto salad

Hubby and I ate this salad as a main dish, along with a loaf of Rosemary Garlic Bread, and a glass of Kestrel’s Mourvedre. Perfect meal for a warm summer night on the patio… or even a cool, rainy night at the kitchen table working on a puzzle…

If you like this recipe, try PLTA Croissant Sandwiches. (more…)

Poblano Boats

If you love stuffed chiles, but don’t like all the work involved, this recipe is for you. I don’t bother roasting and peeling the chiles, and then stuffing them full of yummy goodness. I simply cut the top off, cut a slit down the center, deseed it, stuff it, and bake it. It doesn’t quite have the same flavor as a roasted and peeled chile, because the skin gives it a slight–very slight—bell pepper taste. If you don’t like bell peppers, you’re welcome to go through all the extra steps of roasting. But for the amount of time and hassle you’ll save skipping it, I think you’ll still love these, and be able to make them for dinner in a snap.

Poblano chiles are not mouth-burning hot, either. Especially if you deseed and devein them. Some are warmer than others, but the batch I made were completely heatless. If you get a chile that lacks the heat you’re looking for, add the seeds and veins into the stuffing mixture. It should pep it right up! The chorizo this recipe calls for also adds some spice, not to mention plenty of flavor.

As usual, I do not measure. I can offer approximates, but please feel free to adjust up or down depending on your personal tastes.

Poblano Boats

Ingredients:

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Complete Protein Veggie Burritos

While I am not a vegetarian, I am conscious of how much meat I eat. I generally plan half of our meals with meat, and half without. Not only is this easier on the budget, it is, in my opinion, healthier for the body and the environment. Since my husband’s job is very physical, I also try to make lunches that are high in protein. This balancing act led to me these Complete Protein Veggie Burritos. A complete protein is a protein that consists of all 12 amino acids. To get a complete protein from food other than meat, you have to combine foods. This recipe combines beans, brown rice, and corn. Super simple and easy, and the burritos last all week for lunches. (Keep half in the freezer and pull out as needed.)

Complete Protein Veggie Burritos

Cooking notes:

I added plenty of red chile and chipotle, but you can make it as spicy or as mild as you like. I also added about ½ cup provolone cheese for flavor and texture. If you’re vegan, simply omit this, or try sweet potatoes if you miss the creaminess of the cheese. (more…)

What To Look Over When Comparing Pregnancy Pillows

Not only is it important to know what kind of pregnancy pillow suits you, but there are also other things that play.

using-pregnancy-pillow-for-better-sleep

What is the filling of the nursing pillow?

There are different kinds of stuffing used by manufacturers to make as comfortable and supportive as possible the nursing pillow:

Styrofoam balls

You know them, those little white balls that are also in a beanbag. These are Styrofoam balls. These shots are mainly found in the cheaper food pillows. The power supply pads adapt quickly through the styrofoam balls to your body and body posture. Unfortunately, there are drawbacks to the polystyrene balls. For noise-sensitive mama: they make some noise when you move or turn around. Also paste the shots after a lot of use to each other, making the cushion quickly loses shape and support. Not just stick the balls to each other, but they are also charged with static electricity by friction.

Polyester filling

Polyester fibers are also commonly used in the ordinary pillows. It is often mixed with cotton to get a kind of wooly substance. It is soft and … does not sound! The composition of polyester ensures that the dust little crease and firm to the touch. This is dependent on some polyester fibers in the nursing pillow. Polyester is very popular with the moms but also has a downside. Polyester does not breathe like other types of fill (blown sweating). (more…)