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