Mmmm...PIZZA!

I really don't think I know anyone who isn't in love with pizza.  Both Adam and I love it.  Some of the best local pizza we've found includes:

1.  The Pizza Shop in Mayville, ND.  I'm not just saying this because it is owned by Adam's Aunt Mary or the fact that it has been owned and operated by his family since 1964.  They really, truly, and honestly have the best pizza I've ever had.  

2.  Santa Lucia's Take & Bake in Fargo, ND.  Good crust and tons of fabulous toppings.  Best part is that the crust doesn't get soggy when you bake it despite the load of toppings on top.


3.  Rhombus Guys in Grand Forks, ND.  The best part for me is that you can get a 1/2 & 1/2 pizza with any of their pizzas.  They have a lot of really random (in a good way) combinations.  My favorite's include the Girlfriend Diavolo, the Backpacker, the Pacific Northwest, and the Wild Mushroom.  


4.  Mike's Pizza in Grand Forks, ND.  Best Chicken Alfredo pizza I've had...and I don't even like white pizzas!

In the spirit of our love for pizza as well as my desire to have things SBD friendly we often make homemade, whole wheat pizza dough and top it with all our favorite goodies.  So far, this is the best recipe i've found and it works great for the bread machine (even easier)!

Whole Wheat Pizza Dough (Bread Machine)

Ingredients:

1 cup plus 2 tablespoons water
2 Tablespoons olive oil
3 cups whole wheat bread flour (I use Bob's Red Mill brand)
1 teaspoon sugar substitute or sugar
1 teaspoon salt
2 1/2 teaspoons quick-acting active dry yeast


Directions:


1.  Place all ingredients in bread machine pan in the order listed above.  
2.  Set your bread maker for the dough only cycle (if it has a whole wheat dough setting even better).
3.  Let the machine do the work!


To cook your pizza dough:
1.  Divide the finished dough into two equal dough balls (makes 2-12" pizza crusts)
2.  Roll out pizza dough and place on baking stone.  
3.  Preheat oven to 400 degrees.
4.  Top your pizza dough with anything you would like.
5.  Bake in the preheated oven about 15 - 20 minutes or until crust is lightly browned.


Enjoy with your favorite beer :)

Happy Valentine's Day

Valentine's Day.  Today is actually special to me for two reasons:

1.  It's my Mom's 60th birthday!  I can't believe she is 60 and those who know her can't either.  Happy Birthday, Mom!

and 2.  It is actually the anniversary of the first official date Adam and I had together.  I asked him out the week before, so we celebrate our dating anniversary on 2/8 to avoid the cliche of a first date on what has become the biggest hallmark holiday ever.  Our first date consisted of a very romantic dinner at TGIFridays (ha-ha) and an even more romantic movie where we endured "Valentine."

 

Quite the memorable first date!  

Since it is Valentine's Day, I decided to celebrate by taking myself on a date.  Adam is on call so I spent the afternoon at the movie "New Moon"...alone!  I sent Adam a message when I arrived at the theater to tell him I was celebrating V-day with a solo movie.  He responded, "that's what you get for marrying a doctor."  No sympathy!

A little side note:  Today is also a feast day for a Saint who is the patron of engaged couples, happy marriages, and love.  St. Valentine also happens to be the patron saint of bee keepers, warding off fainting, the plague, and epileptics.  I think he has his work cut out for him on all accounts! 

May your Valentine's day be both happy & memorable.

Cheers! 

Super Bowl of Chili!

When I was growing up, I always told my mom that some of the main criteria I would use in picking the man I married included someone who didn't hunt, didn't fish, and who didn't watch football.  I'm happy to announce I found my dream husband!  That being said though, Adam and I still watch the Super Bowl each year.  I pretty much watch it for the commercials, but the beer and food seem to be an extra added bonus!

So, in the spirit of the Super Bowl I'm sharing with you our favorite chili recipe!  I promise you it will be a hit at your Super Bowl bash this weekend.  Enjoy!

Pork Poblano Chili
(Adapted from the South Beach Diet Party & Holiday Cookbook)

Ingrediants:
8-10 poblano peppers (if you can't find poblanos at your grocer, you can use any assortment of poblano, anaheim, and red/yellow/green bell peppers)
1/2 large red onion, chopped very fine
1 large green bell pepper
1 jalepeno, seeded and chop (we usually use two cause we like it spicy)
6 garlic cloves
1 tablespoon olive oil
4 pounds lean pork cut into 3/4 inch pieces, stir fry style
2 cups chicken broth
1 (28 ounce) can of diced tomatoes, with liquid
2 teaspoons ground cumin
2 (15 ounce) cans cannelli beans, rinsed and drained (you can also use black beans or a combination of the two)
Chili powder to taste (we use regular chili powder, ancho chili powder, and paprika)

Directions:
1.  Chop peppers, onion, bell pepper, jalepeno, and garlic in a food processor.  Why do this by hand when you can have it done it two minutes!
2.  Combine the vegetables into a large stock pot.  We use our enameled cast iron stock pot that we received as a wedding gift.  Love it!
3.  Heat oil in a large saucepan and add the cut up pork.  Salt & Pepper the pork and add the cumin and chili powders.  Cook pork thoroughly.
4.  Add pork to your stock pot, make sure you get all the spices you added to it into the pot as well.
5.  Add chicken broth and tomatoes to the pot and allow to cook on medium low heat for about 30 minutes.  The veggies should soften and the flavors will combine.  You can certainly cook longer if you would like, but you don't really need to.
6.  About 10 minutes before you are ready to serve, add the rinsed/drained beans to the chili mixture. 
7.  Eat up!  You can add all your favorite chili condiments, too.  We like guacomole, cheese, and green tabasco.  Yum!

Welcome Home!

I am so happy for the end of January.  Adam came home yesterday after spending the month at Creighton University Medical Center in Omaha, Nebraska.  Going that long without seeing him was so not fun!  Since we met almost 9 years ago there have been very few times where we have spent a significant time away from each other's company.  It's really tough being away from your best friend for that long!  We missed each other.  


When Adam got home, we celebrated with some Greek food.  Gyros are a pretty common meal at our house although we typically just buy the pre-cooked kit from the grocery store and heat everything up.  I decided to make everything from scratch this time.  I'm always proud of myself when I cook something and Adam enjoys it, so I thought I'd share it with you all to enjoy as well:

Homemade Whole Wheat Pita Bread

Ingredients:

3 cups whole wheat flour, plus 1/2 - 3/4 cup more as needed

1 1/2 teaspoons salt

1 tablespoon sugar

1 packet instant yeast

1 1/4 to 1 1/2 cups water, at room temperature

2 tablespoons olive oil

Directions:

1. Combine flour, salt, and sugar in a large mixing bowl. Add the yeast to the mixture and stir to combine. Add 1 1/4 cup water and olive oil to mixture and stir with a wooden spoon to combine. All the ingredients will form a ball. If flour remains on the side of the bowl and will not stick to the ball add a bit more water.

2. Place the ball on a lightly floured work surface and knead for 10 minutes. As you knead, continue to add flour about a tablespoon at a time until the dough reaches the right consistency. You want the dough tacky, but not sticky. I added quite a bit of extra flour, so don't be afraid to do so.

3. When you are done kneading, place the dough in a large mixing bowl that has been lightly oiled. Roll the ball around the bowl to lightly coat it on all sides with the oil. Cover the bowl with plastic wrap and allow the dough ball to rise to double its size. This takes about 90 minutes.

4. When the dough has doubled in size punch it down to release some of the excess gases. Divide the dough into 8 equal pieces. Roll each piece into a ball and then cover the 8 dough balls with a dampened kitchen towel. Let the dough sit for 20 minutes under the towel.

5. While the dough is resting, pre-heat the oven to 450 degrees. Place a baking stone in the oven to preheat as well.

6. Re-flour your work surface. Take each dough ball and sprinkle the top lightly with flour. Use a rolling pin to roll out each dough ball to about 1/4 - 1/8 inch thick and about 6 inches in diameter. Place each pita on parchment paper to rise again until they have barely doubled in thickness, about 30 minutes.

7. Place as many pitas as you can fit on your pre-heated baking stone in the oven. They should be baked through and puffed up in about 3 minutes. You can bake a little longer (up to 5 minutes) if you prefer your pitas crispy and brown.

Crockpot Gyro Meat

(Adapted from Food Network)

Ingredients:

~4 lb. lamb roast

1/2 head garlic

3/4 cup olive oil

2 bunches fresh oregano

Juice of 1 lemon (about 3 tablespoons)

salt & pepper

Directions:

1. Combine garlic, olive oil, and oregano, and lemon juice in a food processor to create a pesto like paste.

2. Salt & Pepper the lamb roast and place in your crockpot.  I put my roast on top of a tray in the crockpot for this recipe so it doesn't sit in the oil as it is cooking.   You can also chop an onion into rings and place the roast on top of the onion rings.

3.  Pour the pesto over the top of the lamb and cook for about 4 hours on low or until the internal temperature of the meat reaches 140.

Homemade Tzatziki Sauce

Ingredients:

~1 cup of homemade plain yogurt (See previous recipe)

1/2 small cucumber, seeded and finely chopped

1 1/2 teaspoons crushed, dried mint

1 tablespoon olive oil

3 tablespoons lemon juice

3 garlic cloves, minced

Directions:

Whisk together all ingredients and allow some time in the fridge for the flavors to combine.

Verdict:  Oh my, amazing!  The pitas take some time, but are way worth it!  I don't know that I'll buy the ones from the store ever again.  I put the extras in the freezer, so provided they freeze well...no more store bought pitas for me!

Love is Patient.

This is true in so many ways.  Today it is especially true because my mother has been married to my father for 42 years.  For those of you who know my dad, you'd have to call my mom a saint!  Just kidding, daddy...love you guys!

Happy Anniversary to a couple who has taught me everything I know about love.  Here's to many, many more happy years together!

*Photo courtesy of Live & Love Studios

2009 Year in Review...

2009 was the busiest year we've had so far as a couple.  Here's a recap of all our happenings from 2009...what a fabulous year!

December 2008 (okay, not 2009 but the happenings in 12/08 dictated our year):  Britani & Adam get engaged!  Adam proposed on his birthday while we were on a trip to Los Angeles, CA.  Here's our video announcement:



January 2009 - February 2009:  Adam is interviewing for his residency spot in anticipation for his upcoming graduation from med school.

February 2009:  Britani travels to Seattle for work and Adam comes with.  Valentine's Day in Seattle...fun, fun!

From Seattle - February 2009

From Seattle - February 2009

From Seattle - February 2009

March 2009:  We find out during the residency match process that we'll be in Fargo, ND beginning in July 2009.  This means we can set a date for our wedding and we choose October 17, 2009.  7 months to plan & execute!!

May 2009:  Adam graduates from the University of North Dakota School of Medicine & Health Sciences.  WooHoo!!

From Graduations 2009

From Graduations 2009

May 2009:  Britani & Adam celebrate his long awaited graduation by taking a trip to Europe:



June 2009:  Britani's oldest niece, Anika, graduates from high school.  This officially makes Britani OLD!

From Graduations 2009

July - September 2009:  Did these months even happen?  Time sure flies!!

October 2009:  Britani & Adam get married!  Here are the four mini videos that made up our wedding slideshow for the occasion.  Sorry I don't have them all meshed together!









October 2009:  Adam & Britani depart on their honeymoon cruise to the Mexican Riviera. 

From Honeymoon

From Honeymoon

November & December 2009:  The year wraps up with the holiday season.  Here's our 2009 Holiday Greeting:

Here's to making memories again in 2010!  Cheers!

Some Like It Hot.

I am officially a Thai food junkie.  I'm not alone with this obsession as Adam enjoys it, too.  Although I'm certain not as much as I do!  While Adam was away at Creighton University Medical Center in Omaha, NE this January, I experimented with a South Beach Diet friendly version of Thai Green Curry.  TGC is by far my favorite dish so perfecting it at home is a dream come true.  Making it SBD friendly is just an added bonus :)

Thai Green Curry (Adapted from the SBD Quick & Easy Cookbook)

Ingredients:
*1 bunch spinach (about a 1/2 pound) -- I actually used 1/4 pound spinach & 1/4 pound fresh basil.  Fresh basil is expensive so spinach works as a nice filler to save some money.
*2 teaspoons canola oil
*1 small onion, roughly chopped
*1 can light coconut milk
*1/4 cup low sodium chicken broth (vegetable broth is good too)
*1 tablespoon green curry paste (to taste, I usually double this amount as I like it SPICEY!) -- the Thai Kitchen brand is good.  Remember that this is supposed to be a quick version...making your own green curry paste is not an option if you are looking for a quick recipe to satisfy your craving!
*1/4 teaspoon sea salt (again to taste)
*1 1/2 pounds chicken breast, pork, or beef sliced into thin strips -- you can use whatever kind of meat you like...even tofu is yummy!
*1 eggplant cut into 1 inch cubes -- alternatively if you don't have an eggplant lying around and you need TGC stat, just use up any veggies you have in your fridge or freezer.  Bell peppers, asparagus, broccolli, carrots, pea pods, edamame, and cauliflower all work deliciously well!
*2 tablespoons fresh lime juice (or more to taste)

Directions:
Cut tough stems from spinach/basil; submerge in cold water and rinse thoroughly to remove any dirt.

Heat oil in a large straight-sided skillet or wok over medium-high heat.  Add onion and cook, stirring often, until softened, about 5 minutes.  Stir in coconut milk, broth, curry paste and salt to taste; bring to a boil, reduce heat, and simmer for 8 minutes.

Add meat/tofu and eggplant/veggies; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until meat is cooked through and veggies are tender, about 8 minutes.  Add spinach/basil, stir, and cook 1 minute more until greens are wilted.  Stir in lime juice and serve.

I served this over more veggies for phase 1.  You could also use brown, jasmine, or basmati rice for a phase 2 meal.

If you don't care about the SBD then just make it and eat it :)

Verdict:  Easiest, tastiest homemade curry I've found.  I'm lazy and don't really enjoy cooking but this really hit the spot with very little effort.  Again though, in my opinion the more curry paste the better!  1 tablespoon leaves me wanting.

Stay tuned for more Thai take-out recipes you can enjoy at home!

The Original Soul Food...

Chocolate Chip Cookies (with a twist)!

I got this recipe from a work friend and was so excited by the results I thought I would share.  The cookies have both oatmeal and rice krispies in them which really adds a lot to the traditional chocolate chip cookie.  If it weren't for those two ingredients, I probably wouldn't have even attempted these.  So glad I did!

Ingredients & Directions:

Cream these together in order one at a time:

*1 cup margarine or butter (make sure it is unsalted or that is all you'll taste)

*1 cup white sugar (I use splenda to reduce the overall sugar content)

*1 cup brown sugar (I use 1/4 cup sugar twin and 3/4 cup real brown sugar)

*1 cup canola oil (I use 1/2 cup canola and a 1/2 cup applesauce)

*1 egg

*2 teaspoons vanilla

*1 teaspoon soda

*1 teaspoon cream of tartar

*1/8 teaspoon salt (optional, I never use it)

Next add:

*3 1/2 cups flour, one cup at a time (I use whole wheat flour or whole wheat pastry flour, but white is fine)

Lastly, add one at a time:

*12 oz. chocolate chips (I prefer dark chocolate, but any will do)

*1 cup oatmeal

*1 cup Rice Krispies

Put the dough in the fridge to chill for a bit before baking.  A half hour will do just fine.

Preheat the oven to 350 degrees while you wait for the dough to chill.

You can either drop these by spoonfulls or roll into balls.  I collect a large tablespoon of dough, roll into a ball, and then flatten a bit with my palm on the pan.

Bake in the preheated oven for about 8 minutes.  

These cookies tend to get crispy so I only do 8 minutes.  Remove from the pan and place on a wire rack until cool.  Once these are cool and I put them in my cookie jar, I always add a slice of bread.  Like I said, these do tend to get crispy and I like them a bit softer.  The bread does the trick :)

Verdict:  These are some of the best chocolate chip cookies I've had in my entire life.  I consider myself a cookie connoisseur so that says a lot. 

Enjoy!!

Magical Crockpot Goodness!

Did you know it is possible to make yogurt at home?  To be serious I was suspect when I came across this recipe.  I love yogurt so much though, that I decided it was worth a shot.  Also, as my dear friend Kelly would say, I lean towards tree hugging and bunny kissing organic foods.  After reading about this recipe I decided it would save a lot of money to boot.  Verdict:  best spent 13 1/2 hours with my crockpot yet!

Here's the ingredients:

*8 cups (half-gallon) of whole milk, preferably organic of course -- pasteurized and homogenized is fine, but DON'T use ultra-pasteurized.  Don't ask me why, just don't!

*1/2 cup store-bought natural, live/active culture plain yogurt -- this is used as a starter for the cultures, once you have made your own you can use that as a starter for your next batch.

*Frozen/fresh fruit or other add ins for flavoring

*Thick bath towel -- don't worry, this doesn't go in the yogurt ;)

Here's the directions:

This takes a while, but don't be discouraged by the time.  If you aren't already using your crockpot you'll be thrilled to use it for this despite the time involved.

Plug in your crockpot and set it to low.  Pour in the half gallon of whole milk, cover your crock, and set your timer for 2 1/2 hours.

Ding! (That's your timer going off)

Unplug your crockpot, leave the cover on, and reset your timer for another 3 hours.  Yes, it will just sit there...not very exciting (YET).

Ding!

Once your timer goes off again, scoop out 2 cups of the warm milk and put in a mixing bowl with the 1/2 cup of store bought yogurt.  Whisk the milk & yogurt together and add back to the rest of the milk in the crock.  Stir to combine in the crock and put the cover back on.  

Next, wrap the entire crock in the bath towel to insulate.  The crock should still remain unplugged and off.  The bath towel is there to insulate the crock so it can work it's magic while you sleep!!

Allow the insulated crock to sit for 8 hours (in other words, set your timer again).

Ding!

Your yogurt is done.  I was so excited to see this actually work!!  After all is said and done you will want to store the yogurt in plastic containers in the fridge.  I recommend putting it in a number of smaller containers so you can make a number of different types of yogurt with mix ins.  I also recommend adding the mix ins right before you are about to eat it.

The yogurt will last 7 - 10 days in your refrigerator.  Make sure you save a 1/2 cup for a starter for your next batch!  It's tough, I know, as this is really good.

My personal favorite mix-ins include:  honey & cinnamon (pictured); nutella; sugar free strawberry preserves; any fresh or frozen berry; peanut butter or some dark chocolate (see nutella); bananas/pb/honey.

--This recipe was originally found on www.crockpot365.blogspot.com.  Amazing site, check it out!!

Marry, Happy :)

My husband and I wed on October 17, 2009 after over 8 and a 1/2 years together as a couple.  It was a very happy and long awaited day!  Today, we reside with our furry children (Napoleon, top; Lola, bottom) in Moorhead, MN.

Adam is currently working as a first year Resident Physician in Fargo, ND while I continue working for Amazon.com in Grand Forks, ND.  The 70 mile commute is a killer, but I love my job!  

I decided to create this blog as a way to document the happenings of our life together as well as to share with you some of our favorite things.

Slainte!