Dinner on Sunday night, based on a pizza from a nearby restaurant (A Tavola.) I got the pizza crust from this recipe. The dough was pretty easy and it turned out perfectly chewy and crispy. I didn't get any pictures leading up to the final product, but I can tell you how to make it!I rolled out the dough, spread a thin layer of olive oil on top, spread a generous layer of plum jam on top of that (A Tavola uses fig jam but I couldn't find any of that), shredded some asiago on top (they use manchego), and shredded some prosciutto and sprinkled that on top. Popped it in the over until it looked done. Maybe about 12 minutes at 500 degrees? Then I topped that with arugula that I had tossed with some more olive oil and s+p. I know what you may be thinking, salad on pizza is a little weird...but trust me, this pizza is. so. awesome. The combination of sweet jam, salty prosciutto and asiago, bitter greens and chewy crust makes this pizza on of the best things I've ever eaten.
First off: Dinner last night. I had a couple of southwestern-mexican-ish vegetables, so I threw them together and served them with chicken and sour cream on little flour tortillas. The guaca-salsa that I made had 2 avocados, 2 tomatoes, 1 lime, 2 tbsp of cilantro, about 3/4 cup of frozen corn (dethawed) and 1/2 a can of black beans (drained and rinsed.) It was delicious!
Oh, and I made some homemade taco seasoning for the chicken. You can find the recipe here: http://allrecipes.com/recipe/taco-seasoning-i/
And this weekend we're going camping at the Red River Gorge so I made some food for us to take down there. Pasta salad works really well for camping because it doesn't have to stay super cold, is fairly light to pack and requires no effort to eat. Mine has a dressing of 1/4 c. olive oil, 1/4 c. red wine vinegar, salt, black pepper and basil. I mixed that up with the immersion blender while 12 oz of Farfalle pasta was cooking. I also diced up 1/2 a green pepper, 1/4 of a sweet onion, about 8 grape tomatoes (quartered), some asiago cheese and some prosciutto. I mixed it all up and basically all I have to do now is let it sit in the fridge tonight.
Lastly, I made some stuffing for some beautiful red peppers I found at the store tonight. The stuffing has 2 Italian sausages (I just peeled them out of the casing) sauteed with 1/4 sweet onion and some dried oregano and rosemary. This is combined with 1/2 c. cooked white rice, 1 seeded and diced tomato, 1 egg (beaten) and some shredded asiago. The peppers will have to be steamed, then we'll cook the peppers with the stuffing in them (wrapped in foil in the coals.) I'm excited to eat them!
Oh, and the pasta salad recipe and the stuffing recipe were both based on the Joy of Cooking cookbook (my cooking Bible.) I added a few things here and there, but it's pretty similar. Looking forward to a great weekend! I will be sure to put pictures up next week. Here's a picture of Q to sign off!