My featured image comes from the lovely and great bush of peonies in my front yard. I love how the stamen of the flower form in the shape of a ragged heart nested among the petals.
You may be thinking that “self-care” does not happen in the kitchen. I know a few people who do not feel a sense of healing Zen in the kitchen. I do. I love the act of creativity, and I like being creative, even in the kitchen. I have written about happy [food] accidents, and so I share a few more.
While not a kitchen discovery, I have long enjoyed interactive food preparation, too. Still observing a “Covid Bubble,” in terms of those with whom we interact closely, we enjoyed a small group of friends who came to dinner this past weekend. The menu consisted of my sourdough (used for many loaves of bread), for pizzas, and their toppings. I did cut up some veggies, and our friends brought a variety of toppings, too.
After a short lesson on rolling out the dough, we each prepared our “crusts.” Once they were rolled out, we threw them on a hot grill to set the dough, which helps guard against shrinkage. Grilling the pizza dough also gives it an added smoked flavor. Grilling only takes about one minute on each side. Then the dough is ready for its toppings.
As a foundation, I made tomato-based sauce and offered my homemade pesto, which makes for great pizza sauce. Also, I had baked garlic swimming in olive oil as another spread for the
Here is a great shot of Dale and me standing by pizzas waiting for oven space. And another of the beautiful ladies creating their own pizzas. Photo credit SLA.
Actually, anyone can make an instant pizza party. You can get ready-made pizza crusts, or pita and Naan breads in the store serve as pizza crusts quite nicely. Actually, making pizza dough from scratch can be whipped up in your mixer. Use 2 pounds (0.907kg) and 20 ounces (566.99g) liquid. I like to use half water and half beer), 3 tablespoons (42.52g) yeast, 2 teaspoons salt, and 3 tablespoons of oil). Mix well, and knead on a floured surface. Let rise, and roll out into pizza crusts. I like to “set” the rolled out dough on the grill. You can do the same on a griddle. It just sets the dough so that it does not shrink after you add the toppings.
Make a red sauce similar to a spaghetti sauce with tomatoes, garlic, onions, and mushrooms. Use salt and pepper to taste, and throw in some basil. The sauces are easy to acquire, and you can make up your own. Remember, gather friends and be creative.
We love breakfast, and we try to make it special. I like to experiment with different types of foods to go with our chosen hot beverage of coffee or tea. I like “Dalgona” whipped coffee, or we have espresso topped with whipped foam sweetened with a little coconut sugar, which gives it a rich flavor, like brown sugar. When I lived in a community rich with African refugees, I loved shopping in their “sundries” store. When I shopped there, Sarai (the lovely woman who worked with the store owner, Adam), would treat me to their tea. She used “Keteapa” from the Kenyan Tea Packers, a rich black tea. Sarai brewed the tea with honey, cinnamon stick, cloves, fennel seeds, and cardamom seeds. Once it brewed, she added cream or half and half. Delicious! The other day, I had baked sourdough bread, and I wanted to have a healthy breakfast that included the bread. I came up with the idea of one cup of peanut butter, plus a half cup local honey, and two tablespoons of a mixture called “trilogy.” Actually, you can prepare “trilogy” yourself. Take even amounts of flax seeds, chia seeds, and hemp seeds. I like to put this mix in my bread making for added fiber.
So, I mixed the trilogy into the cup of peanut butter and half cup of honey. I spread the mixture on toasted sourdough bread. We fell in love with it instantly. It saves well, and goes well with a nice cup of “Sarai’s tea!”
I am always interested in favorite meals for people. Often, our favorite meals consist of those that provide ease of preparation with maximum flavor profiles. Often, we base those favorite meals on regional and cultural preferences. I have my favorite “grandma” meals, which certainly demonstrates our Indigenous culture and mountain regional influences with frybread, cooked beans with steamed/dried sweet corn, and mutton (I use lamb, however). I do have many favorite meals, and this one can be as simple or as complicated as one wishes.
Actually, when I do not have beef steak, I like to use grilled salmon or a grilled piece of chicken. The point, for someone who eats animal protein, is to have your protein with a nice, green salad. I like my salads with a great variety of greens and other veggies. Occasionally, I like to add grapes, raisins, or cranberries. With a great crop of dandelions in my yard, greens from the yard even adds a nice flavor profile. Some find dandelion greens to be bitter, but with all the other flavors in the salad, any sort of bitterness disappears. Before I toss the salad with a balsamic dressing with a hint of creamy dressing, which I think helps to emulsify the oils and acids of the vinaigrette. After I toss the salad, I add a final bit of dry roasted sunflower seeds or some nuts.
While I put the final touches on the salad, my protein is in the final stages on the grill. On the two pictures, you see the dandelion greens prominent on the left side and the finished product on the right side. I do not treat my lawn with chemicals, so my greens provide a nutritious crunch to my salads. Make sure you know whether or not your greens are safe for consumption. Prepare your protein to taste. Usually, I like my beef a little more rare that pictured.
That’s all I have today. Thank you for reading. I hope you have peace and comfort where ever you are.