170131 Homemade Pizza Recipe

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.




(On the Left and bottom right) Taylor’s Pizza:

Goat cheese on half, Cottage Cheese on half

Then on half the goat cheese side and half the Cott. Cheese side

he added summer sausage meat cut up,

and on the other halves of each he added cooked ground beef.

Then Carmelized Onions and after the pizza came out of the oven Spinach

My Pizza (top right)

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.

Then on one half I added avocado, spinach and shredded cheddar

on the other half I added a mix of carmelized onions and mushrooms and atop that shredded Citrus Lime Parmesan Cheese.  (Later this was voted best, but they were all so darn fantastic I’m glad we were sharing.)

Inspiration: Today the Great Alaska Pizza Company had a $5 medium pizza for Customer Appreciation day.  Taylor waited 15 minutes in line, but when they said it would be another 15, he decided life was too short and headed home.  A week ago we got a big bag of Bread flour and a container of yeast, so I guess today is the day, we start making pizzas.  My brother is a great pizza maker and sent me his secret crust recipe, but I was working and Taylor was chef of the night so he found a recipe online that would be ready in 30mins.  Ok, game on.

He called me down when it was time to stretch out my very own pizza crust.  I was pretty excited, it stirred up memories of make your own pizza nights from birthday slumber parties of my youth.  He used the round glass pie pan for his and I went with the Mirro baking pan cover.  Because we had no corn meal for the underside of the crust we just improvised with quinoa… but probably in the future will use nothing, it seemed fine without it.  Then I let gravity do the work stretching out my dough, I just turned and turned it, then laid it out and extended a bit further on the pan.




170124 Forever Young Salad Recipe

…lots of well researched suggestions of foods to use to keep your skin looking great.

I love salad.  When I was young you couldn’t pay me to eat a salad, and to this day I will not touch a traditional iceberg lettuce/ crouton/ tomato salad.  But I had an amazing roommate in college who taught me the art of delicious salads, made of surprises, and those are the salads I love to create to this day.  Among my friends and family I have become known as the salad maker, a title which I don’t might taking on at all.

Today as I was making this salad I was reminded of a book I discovered at my library this past fall The Young Skin Diet.  It looks like the author, Michelle Lee, is doing some podcasts now which I’m excited to check out.  The book gave lots of well researched suggestions of foods to use to keep your skin looking great.  A science book that applies to life and has real usable recipes, a rare find.  Lots of the ingredients I use here, I remember being on her list, hence the name.  I always try to do organic and local when possible, though winter in Alaska can inhibit these things sometimes.  I think especially organic carrots can taste so much more delicious if you find the right ones!

“Forever Young” Salad

Ingredients listed in order I layered them in the large bowl.  This salad can be made to any size, just increase quantities according to bowl size.

Organic spinach (about half the bowl when put in loosely).

Red Cabbage-thin sliced and chopped (maybe half the amount of the spinach, or more)

Cottage cheese- 1C or so

Cucumber- diced (1/4C more or less)

Radish- 4 small sliced

Avocad0- 1/4th

1 twist of salt and squeeze of lemon juice.  (At this point I took the lead picture)

Then I decided I wanted more and added a

Creamy Balsamic Dressing mixed with a lemon tahini dressing

Added another 1/4th of an avocado and cottage cheese and shredded carrot

I didn’t want to shred much so I ate half the carrot while I was cleaning up.

Here is the final pic of the salad. Enjoy