PIZZA PIE DAY
Monday, February 9th is ‘Pizza Pie Day’. Are you going to go out and have pizza? Or are you going to make and bake your own? Homemade Pizza is delicious and easy to make. I will say that it probably won’t cost you any less to make it than to buy it but the ingredients you use will be better than the ‘Take-Out Pizza’ or the Pizzeria Pizza.
To start with, you need good ingredients. You could cheat a little and buy the Dough already made at Trader Joe’s or an Italian Deli. But, if you have a Food Processor or a Sanding Mixer making the Dough is a cinch. For the recipe see pizza-dough/
Shaped Pizza Dough
For the toppings you will need: Crushed Tomatoes (use a good brand – you want a thick one)
Basil, Oregano, Salt & Pepper
Whole Milk Mozzarella (whole milk is by far better tasting than low-fat)
Shredded Mozzarella
Other additional ingredients: Mushrooms, Onions, Bell Peppers, Olives,
Vegetable Topped Pizza
Pepperoni or whatever else you want on your pizza.
Pepperoni and Vegie Pizza
If you don’t want to create your own, here are some suggestions from other Posts and Pages from Sylveees Kitchen.
Sun-dried Tomato Pizza – -sun-dried-tomato/
Hawaiian Pizza
Mexican Pizza – mexican-pizza
Pizza Night pizza-time/
Okay everyone, get busy and make some Pizza tonight or tomorrow. If you don’t get around to it tomorrow which is Pizza Pie Day, you can still do it anytime this week. The second week in February is ‘American Pizza Bake Week’.
Categories: Baking, Bread, Cheese, Dairy, Italian, Main, Mexican, National Food Days, Pizza, Tropical Tags: baking, Cheese, Cookie Recipes, family dinner, Mushrooms, National Food Days, Pineapple, Tomatoes, Vegetables
PIZZA TIME
Oh my gosh! It has been at least three weeks since we have had Pizza! The last time we had it was the first week we were on Maui and we have been almost two weeks now. So, what did I make for dinner tonight! Pizza, of course! If I do say so myself (and everyone else says so too) I do make the very best Pizza and my husband doesn’t like anything like he loves Pizza! I made the dough this afternoon around two o’clock, put in a greased plastic bag and stuck it in the refrigerator. Then I went out and did some errands. Around 4:30 I took out the bag of Dough to allow it to warm up and the prepared the toppings for the pizza. Then I shaped the Dough and dressed it.
Pizza Dough shaped to fit the Peel
Shaped Pizza Dough
Basil/Garlic/Olive Oil/Saffron
Olive Oil Rub
Parmesan Cheese
Parmesan
Crushed San Marzano Tomatoes
Crushed Tomatoes
Dried Oregano & freshly ground Pepper
Bulk Sweet Italian Sausage Meat – cooked with diced Onions.
Sausage
Shredded Whole Milk Mozzarella Cheese
Mozzarella
In Oven – bottom shelf on Pizza Stone
Sliced Crimini Mushrooms & Sliced Black Olives
Mushrooms and Black Olives
Dinner is served.
To make the Pizza follow the recipe at /dinner/cheese-pizza/
Then just add any toppings you wish.
DINING ON MAUI – (cont’d.)
Tuesday we lunch at a Storefront Restaurant called Coconuts Fish Cafe. Even though it was storefront restaurant, the food quality was excellent and the décor was very attractive. In the photo above, the car is reflected in the door’s windows. (Not great photography, but the only photo I have) The tables and benches were all made in the shape of Surfboards as were the recipe boards. The fish was all very fresh and prepared quite well. Ev wanted Fish and Chips; these were not your ordinary Fish & Chips that one would get Stateside. The meal consisted of Ahi and Mahi and the Fries were skinny and crispy. I ordered their signature dish which was Fish Tacos. Again these were no ordinary Fish Tacos – the Fish was not breaded, just grilled and good and was again Hawaiian Fish. Diced Mango, Lettuce and Tomato were also on the Tacos. The order consisted of two Tacos and each was served on a separate plate. This meal was so good that we visited this Restaurant again before we left for home.
Fish and Chips at Coconuts
Fish Tacos at Coconuts
Tuesday night, since lunch was sufficient to call dinner we decided just to stay in and cook a simple meal for ourselves. Dinner or Supper consisted of Bacon and Eggs, Grilled Pineapple and strips of Baby Jicama. If you have never had Baby Jicama do try it during the summer when the Farmer’s Markets Vendors are bound to have. It is tender and sweet and the skin is much thinner than in the more mature varieties.
The next day was Wednesday and we spent most of the morning at Hosmer Grove in Haleakala National Park. The object of course, was to look for Native Birds and we did see the birds we set out to see – the I`iwi, `Apapane, `Amakihi and Maui Creeper as well as the Red–billed Leiothrix. On our way back from the Mountain we stopped and picked up lunch of Roast Beef Sandwiches and Potato/Mac Salad. The Potato/Mac Salad is an Hawaiian traditional side dish. Potato/Mac Salad is as it sounds: Potato Salad with cooked Elbow Macaroni in it – in this way you get two salads at once – Potato and Macaroni.
After exerting a lot of energy on the Mountain we went back to the Condo and spent the afternoon resting. I tried out the Hot Tub at the poolside and treated myself to a Shave Ice – another favorite specialty in the Hawaiian Islands. For dinner we went to a Restaurant called Pizza Madness and had a Pepperoni/Vegie Pizza. Even though it was only a medium it was so large that we had enough to take home for lunch the next day.
Pepperoni and Vegie Pizza
Categories: Breakfast Ideas, Dinner Ideas, Fruit, Lunch Ideas, Main, Pizza Tags: Dessert Ideas, Eggs, family dinner, Fruit, Mushrooms, Pineapple, Pizza
Fresh Tomato Season is here! Try them with Pizza!
What to do with all those ripe Tomatoes you are about to start picking or are already picking! Our Tomatoes have started to ripen a little early this year and so it is time to start using them. Sunday for lunch I made a beautiful BLT with one of our Red Beefsteaks and Monday night for dinner I made a fantastic pizza with fresh red and yellow Tomatoes.
Bacon/Lettuce & Tomato on Rye
Making the BLT was pretty simple, but making Pizza with fresh Tomatoes takes a little bit of extra work (well worth it!) Fresh Tomatoes when ripe, can be very juicy. While juiciness is good when you are eating Tomatoes out of Hand, it is not good when they are used in baked goods as the Tomato Juice will make the Crust soggy.
So, in order to avoid a soggy Pizza, I first peeled the Tomatoes http://www.sylveeeskitchen.com/cooking-tidbits/peeling-tomatoes/ and then I sliced them and placed them in a colander to drain. Salting them slightly will help to remove the excess liquid faster, but be careful with that salt!
Cored Tomatoes
Peeled and sliced Tomatoes
Listed below are the steps involved in making the Pizza so that it will be tasty and not soggy.
- Stretch and shape the Dough onto your pan or peel.
- I applied a layer of chopped Basil combined with Olive Oil, fresh Oregano
- Next comes a layer of shredded Parmesan Cheese and then a layer of shredded Mozzarella Cheese.
Pizza Crust with Basil, Olive Oil and Cheeses
- On top of the Cheese went the Tomatoes and Kalamata Olives and a Meat Product such as Pepperoni, if desired.
- Bake the Pizza in your usual way (I use a pizza stone heated for at least half an hour at 500 degrees)
- Time of baking will vary per the method you are using; in my oven with the pizza stone I interrupted the baking and added diced Bell Peppers (red ones), sliced Shitake Mushrooms and diced sweet Onions. (The reason I add these items later is so that they will not have a chance to loose much of their water and thus prevent the Pizza from becoming soggy.
All ingredients added last 5- 10 minutes of baking
Finished Pizza
Categories: Baking, Cooking for Everyone, Dinner Ideas, Lunch Ideas, Main, Pizza Tags: baking, Cheese, family dinner, Gourmet Foods, Mushrooms, Pizza, Tomatoes, Vegetables
PARENT/CHILD PIZZA CLASS AT LGC
Saturday, June 2nd was the day of our Parent/Chlid Pizza Class at Let’s Get Cookin’. Four Teams of 2 parents each made Piizza Dough, their own indivual pizzas and pizzas to share. Everyone was very involved and had a good time. The class ended with everyone enjoying a lunch of Pizza, Salad, Italian Sodas and Dessert.
The items that were made were:
PIZZA DOUGH: Basic, Gurmet and Thin Crust
Chinese BBQ Chicken Pizza with Bell Peppers, Shitake Mushrooms, etc.
Baked BBQ Chicken Pizza Slice
Hawaiian Pizza with Portuguese Sausage & Pineapple, etc.
Derek & Sabrina with their Hawaiian Pizza
Hawaiian Pizza
Argentine Pizza with Smoked Spanish Chorizo, Red & Green Bell Peppers, etc.
Artisan Greens Salad with Zest Lemon Dressing
Chocolate Chip Cookie Pizza & Italian Sodas
Chocolate Chip Cookie Pizza
Making Pizza
Amy & Daughter
Holly & Ryder
Celene with her Pizza
Upside Down Pizza
The Upside Down Pizza shown below was made with a new pan, made especially for making a ‘Deep Dish Pizza’ which is made ‘upside down’. It was fun to do. The pan can be purchased at Let’s Get Cookin’ in Westlake Village, CA.
Enjoying Pizza for Lunch Enjoying Lunch
Enjoying Lunch
Everyone enjoyed making and eating their pizza and also had items to take home as there was just too much to eat all at one time. Our next Parent/Child Class is July 14th and will include various items from Europe such as Arrabbiata Pasta from Italy, Roman Salad, Monte Carlo Tea Cookies and Circus Snow Cones.
Categories: Baking, Beverages, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Italian, Lunch Ideas, Main, Parent Child Classes, Pizza, Salads Tags: baking, Cheese, Chicken, cooking with children, kids cooking, kids recipes, Pizza, Tomatoes
SHARING CULTURES THROUGH HOLIDAYS & FOOD – MARCH HOLIDAYS
There is a Holiday in every month some place in the world and March is no exception. During the month of March we have Peanut Butter Lovers Day, which is not actually a Holiday but is a day of recognition. In addition we have Purim and St. Patrick’s Day. Holidays always provide us with a food reason to prepare special foods. Read the following paragraphs and try the recipes in our recipe section to share with your family and friends.
March 1st – Peanut Butter Lovers Day – Almost every American child has gone to school with Peanut Butter and Jelly sandwiches packed in their lunch boxes. Almost everybody loves Peanut Butter but what most people don’t know is that Peanut Butter has many uses other than as a sandwich filling. It can be used in baked goods (not just for cookies), as a sauce http://www.sylveeeskitchen.com/recipes/appetizers/chicken-satay-with-peanut-butter-sauce/or in snacks such as Peanut Butter Rice Krispies Treats http://www.sylveeeskitchen.com/recipes/snacks/peanut-butter-rice-krispy-candies/. Peanut Butter muffins, Peanut Butter frosting and on and on. You can buy Peanut Butter and Chocolate Candies and Peanut Butter filled Pretzels. Peanut Butter can be purchased in jars in homogenized form or from a Heath Food Store where you can grind your own, fresh to order. Peanut Butter comes in creamy smooth form or crunchy. Crunchy is great for cookies if you like to have texture and crunch in your treats. The Peanut Butter /Rice Cereal Treats below are made with creamy peanut butter and chocoalte chips were put into half the batch. Chocolate and Peanut Butter go very well together.
Peanut Butter Rice Krispy Snacks
Purim is a Holiday celebrated by Jews the world over. Like Chanukah, it is a time for rejoicing and fun rather than serious religious observance. Purim celebrates the deliverance of the Jews from the death decree issued by Haman as orchestrated by Mordecai. During the Purim Service, the Megillah from the Book of Esther is usually read.
Purim is also sometimes celebrated with carnivals, costume wearing and a general good time. Sweets in the form of little cakes or cookies are made and eaten. Hamentaschen (Haman’s Hat) are three cornered pastries, either made from cookie dough/and or yeast dough are filled with apricot, prune or almond filling. The reason they are called Hamentaschen, is because the Hat that Haman wore was a 3 cornered hat and Hamentaschen are made to be 3 cornered. Another sweet that is sometimes made during Purim is called Haman’s ear. These are pastry that is fried and sprinkled with sugar. Hamaentaschen are more commonly made though.
Baked Hamentaschen (Cookie Dough)
Hamentaschen in the oven - just before removal
It is also common to give parcels of food to the poor and give charity in general. Purim always falls during the Hebrew Month of Adar which is usually in March on the Western or Gregorian Calendar.
This year, Purim begins at sundown on March 8th. Try your hand at making some Hamentaschen. They have always been a favorite treat of mine and my family. I especially like an apricot filling and yeast dough, but most Hamentaschen are usually made with the cookie dough. Follow the Hamantaschen recipe in our recipe section http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/hamantaschen/ and give us your opinion as to which filling you like best. Canned fillings which are quite good can be purchased in the Kosher section of most markets.
Apricot Jam and Poppy Seed Filling for Hamantaschen
St. Patrick’s Day is another March Holiday and always falls on March 17th. It is sometimes known as the ‘Wearing of the Green’ and is celebrated the world over, even though it is really an Irish Holiday. It commemorates Saint Patrick (c. AD 387–461), the most commonly recognized of the patron saints of Ireland, and the arrival of Christianity in Ireland. The day is generally characterized by the attendance of church services, wearing of green attire (especially shamrocks). The Shamrock has become a symbol of St. Patrick’s Day because it is said that St. Patrick used the Shamrock (3 leaf clover) to explain the Holy Trinity to his converts.
Foods that you can make for or with your children for St. Patrick’s Day are Shamrock Sugar Cookies, Green Pizza Bagels (our local Bagel Bakery makes green bagels for St. Patrick’s Day). With the Pizza Bagels you are sharing the Day with Italian and Jewish Cultures. A Cheesy Broccoli Casserole http://www.sylveeeskitchen.com/recipes/vegetables/cheesy-broccoli-casserole/ is also a good dish to go with your St. Patrick’s Day meal. It is green, has great nutritional value and contains cheese which is loved by most everyone. You can also serve Vanilla Milkshakes which have had a drop or two of green food color added to fit the Holiday.
Shamrock Sugar Cookie
PITA PIZZA
Pita Pizza
Pizza is one of the favorite foods of almost everyone I know and I am no exception. I normally like to make my own pizza starting with the dough but there are times when a deviation comes in handy. One of those times is when you have extra Pita
Bread sitting around and fresh tomatoes that will be tomato juice if you don’t
use them up soon. This is when I came up with the idea of Pita Pizza. Almost like ‘clean out the refrigerator’ vegetable soup, this is ‘use up the leftovers’ pizza dinner.
The ingredients that I had on hand and used were:
- Pita Bread
- Fresh Tomatoes
- Basil and Oregano from my yard
- Cilantro Hummus
- Black Olives and Kalamata Olives
- Sweet Onions
- Yellow Bell Peppers
- Fresh Garlic
- Shredded Parmesan Cheese
The ingredients that I had to purchase were:
- Mozzarella Cheese
- Italian Salami
- Shitake Mushrooms
To make the Pizzas I did the following:
- Heated up my Pizza Stone for 30+ minutes at 500 degrees; if you don’t own a pizza
stone, then just assemble your pizzas on a sturdy baking sheet or pizza pan. - Sliced the Tomatoes, removed any excess seeds and pulp and then put them in a colander to drain.
- Sliced the Olives; removed the seeds from the Bell Peppers, washed and dried them and then julienned them and then cut the julienne into a medium dice.
- Thinly sliced the Onion.
- Cut the Salami slices into quarters and shredded the Mozzarella Cheese.
- Removed the stems from the Shitake, cleaned and sliced them and then cooked them in a small amount of Olive Oil with crushed Garlic and a dash of Sea Salt.
To assemble the Pizzas, I placed the Pita on my Pizza Peel and then proceeded to dress
them.
I brushed a small amount of Olive Oil on three of the Pitas and then sprinkled on Parmesan Cheese.
I blotted the excess moisture from the tomatoes with a paper towel and then spread the sliced tomatoes on three of the pitas.
Minced Basil and Oregano went on top of the tomatoes along with a little salt and pepper.
Next came the Mozzarella Cheese, and on top of that went the Salami, sliced Black Olives, diced Bell Pepper and sliced Onion and of course, some of the Shitakes.
On the fourth Pita, I spread the Hummus and Mozzarella Cheese.
On top of the Mozzarella, came Salami, Shitakes, Bell Pepper and Kalamata Olives. This one didn’t need any salt and pepper as
the Hummus was well seasoned.
Just before we were ready to eat, I slid the Pita Pizzas onto the heated stone and baked them for 10 minutes or until the pitas were slightly browned.
If baking the Pita Pizzas on a pan, preheat the oven to 425 degrees and bake for about 10 minutes or until of the desired doneness. Once the Mozzarella is melted and just beginning to bubble, the pizzas should be done.
Serve with a green salad and voila, dinner is complete!
Pita Pizzas in Oven
Categories: Baking, Bread, Dinner Ideas, Italian, Leftovers, Main, Pizza Tags: Bell Peppers, Bread, Mushrooms, Olives, Pita Bread, Pizza, Salami
