The sun shining brightly, morning French press brewing, and Aiden pipes up “Mom, I want pancakes for breakfast.” Surprise surprise. So, here we go. Pancakes with sliced nectarines. Not pictured: Mom’s GIANT mug of French press!
It was a grilled sandwich kind of day – plain grilled cheese for my little one and for me, grilled cheese with tomato and cucumber. YUM! Some fresh pears on the side, any maybe another mug of coffee. 🙂
Today I managed to FINALLY finish a sweater for Aiden too! He loves it! And what a relief that it fits, with room to grow! This is a horrible picture of it, but it’ll do.
I had originally planned oven bbq boneless pork ribs with roasted red potatoes and green beans, but Friday nights often bring pizza into our house so instead we had homemade pizza – meaty versions for the boys and a veggie clad version for me!
The recipe for the homemade crust is found in this book – it is the same dough that I use for artisan bread to serve with soups (later this CSA week!). It is a really delicious and easy crust. I usually keep a bowl of this dough around all the time as it is very versatile (think cinnamon rolls!).
1 homemade pizza crust (or use a store bought dough, like from Trader Joes)
2 Tbls pizza sauce
1/2 cup mozzarella cheese
6 slices dry salami
1/2 of a zucchini, sliced
handful of sliced mushrooms
tomato slices for topping
Heat pizza stone on bottom rack of oven to the hottest setting your oven can do (mine is 550 degrees! – turn on the ventilation fan BEFORE you open the oven to slide the pizza in! Inevitably, whenever I make homemade pizza I set off one or two smoke alarms. It makes my cat angry!). Roll out dough, transfer to cornmeal dusted pizza peal, top with all the toppings except the tomato. Slide onto hot pizza stone and bake for 10 minutes, until edges and crispy. Serve with sliced tomato.
One pizza serves 1 – 2 people depending on how large you roll it out.
Enjoy this one! The zucchini is so delicious baked on the pizza – yum!
So, at the end of day two we have the following:
(1/2) yellow onion
(1) cup green beans
(2) ears of corn
(2 1/2) lbs red potatoes
Tomorrow: I plan to do the oven bbq boneless pork ribs with roasted red potatoes and green beans. Also on the horizon, chocolate zucchini cake (thanks sis for sharing the recipe!).
Anyone else out there being challenged to use surprise veggies each week?? Share your recipes!