Baked on the bottom shelf at 400 degrees F. for 20 minutes, maybe 1 minute long for some people. I like crispy crust, not doughy underneath the goodies, and I like the veggies to caramelize. It was m-mm. It’s now my favorite homemade pizza.
Exposed to yet another type of flu as I provided a lunches, hot tea, a warm space and the “facilities” to people, including sick ones, involved in clearing out maybe half of the landlord’s hoarded filth here, I decided to arm my immune system with … soup! I roasted some vegetables, made some veggie broth, … More Roast Vegetable Soup & Matzo Balls
Leftover roasted potato and vegetables, the other half a jar of Trader Joe’s Masala Simmering Sauce, a quart of chicken broth, a can of mixed beans and mini spiced matzo dumplings* made with the resultant soup’s broth was a soup the first night and a stew tonight. Oh boy. There’s going to be a next … More Vegetable Masala Matzo Soup/Stew
I was looking for a recipe in the bread sections of some cookbooks when the words “Crusty Onion Popovers” caught my eye. My daughter likes onion and when I find a recipe featuring them, I might have a go, and so I did. The recipe included onion salt, which I omitted, and I substituted a … More Preparing for Pumpkin Carving Party with Crusty Onion Popovers
I’m fond of mixing Mexican and Middle Eastern or Indian cuisines in the same meal, especially on a long-meal-Friday. * Tonight it was chicken breast marinated in dried cumin, coriander and red pepper flakes, fried a bit in the drippings left from roasting onions, red bell pepper and mushrooms, tossed with some fresh cilantro and … More Cilantro Chicken with Baba Khanooj: cross-cultural Long Meal Friday