Category: Delish

Wine and Pizza Night

Nico and I started a little routine of when we don’t feel like making dinner (uh clean up), we just put in a store-bought frozen pizza and open a bottle of wine and call it a night! Def not a bad thing – but how much better would it be if that frozen pizza was actually homemade by you — topped with ingredients that you personally put on it, with no hidden fillers?

So — I had my girlfriends over for Wine Wednesday and we did just that. We popped open some wine bottles (& beers) and made pizzas from scratch! My friend’s dad owns a pizza shop, called Amici’s and he was sweet enough to let his daughter bring over all the ingredients we needed – including a pizza stone for my oven! (I need to get one of those)

We had homemade dough, homemade sauce – and all the toppings you could want.Processed with VSCOcam with f2 presetGrowing up with a father who makes pizzas for a living, the girl sure knew how to toss that pizza dough!

Processed with VSCOcam with f2 presetWe learned how to make the perfect circle – because to be honest, whenever I make a pizza, it is usually in some weird shape that’s not presentation worthy.

Here is what you do:

  • Start with a ball of dough
  • Place the ball of dough into flour to keep it from sticking to your hands (I used to only flour the surface and not the dough so I would get pieces of the dough that would still stick)
  • Place your hand over the dough and work with your knuckles or the palm of your hand from the inside out while turning the dough 1/4 – the rotating creates a ridge, and will also flatten the ball.
  • Toss it! {watch some You-tube videos before you do}

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After the dough was prepped, we loaded up the ingredients, (as Freddy watched closely in case something might casually fall down …ohh that little cutie!) used some of the pizza cardboard box to slide it into the oven on the preheated pizza stone and 10-15 mins later.. a cheesy-bubbly-DELICIOUS pizza was ready.

 

Processed with VSCOcam with f2 presetServe with a side salad and avocados if you’re extra hungry.

*I was able to freeze one of the pizzas we made, so next time Nico and I don’t feel like cooking dinner, we can put in a home-made pizza!! Now I just need to learn how to make my own wine…

 **If you live in the Boston area – head north to North Andover and try out Amici’s Pizzeria! Tell Leo that Karina sent you =)

 

Basic Pizza Dough
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 packets (1/4 ounce each) active dry yeast
  2. 2 tablespoons sugar
  3. 1/4 cup olive oil, plus more for bowl and brushing
  4. 2 teaspoons coarse salt
  5. 4 cups all-purpose flour (spooned and leveled), plus more for work surface
Instructions
  1. Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
  2. Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.
Adapted from Martha Stewart
Adapted from Martha Stewart
You Bet Your Pierogi http://youbetyourpierogis.com/

 

 

 

 

Sun-dried Tomatoes with Feta Turkey Meatloaf

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 I don’t think my mom has ever made a “meatloaf” – so I guess that’s why I don’t understand the negative perception that comes with the food – I’m almost embarrassed to tell people I’m making meatloaf and I love it (okay, I’m not embarrassed – I tell people all the time) What I mean is, a lot of people instantly go back to when they were kids and the horrors when mom told them meatloaf was for dinner… at least that’s the consensus I’ve gathered!

Here is proof— when asked random people: Why do people hate Meatloaf?— here are some responses:

  • Probably because they were subjected to the same meatloaf I was in school; hamburger with onion soup mix in it and some ketchup on top. It ruined meatloaf for me until I learned to make it myself and found out how it should really taste.
  • I always thought I didn’t like meatloaf. At a church potluck, however, it was discovered that I did not like MY MOTHER’S meatloaf… To answer your question directly, I’d say that those who don’t like meatloaf haven’t tried the right kind yet.
  •  ….because when you add the word “loaf” to a food, it just makes it so much more….appetizing. Just think! “Cabbageloaf,” or, come down to McDonald’s for our new McLoaf! Many do not know how to make a good meatloaf. It’s the kind of thing that can be good when it’s made right, but can really, really go wrong when it’s not.

So, ever since I met my fiance and had him cringe at me when I said I’m making meatloaf for dinner – I have been determined to get him to like it! And… what do you know.. he gets himself seconds whenever I make it. If you make it right – it can be delicious (not to mention SO easy)  especially for kids a great way to hide some veggies in it! I have made some with chopped carrots, kale, spinach, mushrooms…etc.

Even the doodle likes his veggies =)

Processed with VSCOcam with c1 presetThis recipe here is by far, one of our favorites. Enjoy with a side of sweet potatoes and brussel sprouts!

Turkey Meatloaf with sun-dried tomatoes and feta cheese
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. Vegetable cooking spray
  2. 1/2 cup plain bread crumbs
  3. 1/3 cup chopped fresh flat-leaf parsley
  4. 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  5. 2 cloves garlic, minced, optional
  6. 2 eggs, at room temperature, lightly beaten
  7. 2 tablespoons whole milk
  8. 1/2 cup crumbled feta cheese
  9. 1 1/2 teaspoons kosher salt
  10. 1 teaspoon freshly ground black pepper
  11. 1 pound ground turkey, preferably dark meat
Instructions
  1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  2. Spray a 9 by 5-inch loaf pan with cooking spray.
  3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Notes
  1. Recipe courtesy Giada De Laurentiis
You Bet Your Pierogi http://youbetyourpierogis.com/

The best Spinach & Artichoke Dip you can make! (go w/ the vegan option!)

Organic Matcha: Start the New year on a healthy note.

New Year-New Habits? Or maybe just restart those habits that may of subsided around the Holidays — Kick start the New Year with healthy options!

Like this Organic Matcha! I always get a Green-Tea-Soy-Latte from Starbucks and after it racking up my weekly coffee-run limit, I decided to try and make it at home — Well, I have had no luck finding  green Matcha powder (Starbucks uses it in the drink!) My sister was able to find me a tiny amount in a small store in Chinatown (Boston), but it was pretty bitter(& pricey) and I couldn’t master making the GTSL I love from the bucks!

Recently, stores like Whole Foods have caught on and began filling their bulk sections with Matcha powder – However, my favorite thus far is the one from kissmeorganics.com. 

Did you know having just 1/2 tsp a day provides you with loads of health benefits? I drink tons of green tea, but this Matcha gives me about 137x more the amount of antioxidants.

You can only get it on Amazon.

photoHere is the Green Tea Latte I can make myself now! (using Starbucks reusable go-green cups)

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Green Tea Latte
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Ingredients
  1. 1 teaspoon of green tea powder
  2. 1/3 cup of warm-hot, but not boiling, water
  3. 8 ounces warm-hot milk, soy milk or almond milk—don’t
  4. boil the milk, either
  5. Optional: 1 teaspoon raw honey, agave or sugar substitute
  6. (I prefer the drink unsweetened
  7. Optional: milk foam for garnish
  8. Small whisk
  9. Optional: Milk frother
Instructions
  1. Whisk green tea powder and water in a small bowl until the tea is dissolved and top slightly
  2. foams.
  3. Stir in sweetener.
  4. Add warm milk to the top of the drink, filling the cup.
  5. For a frothier drink, pulse in a blender or use a frothing wand.
  6. If you have a milk frother, froth the warm milk first, then pour.
Notes
  1. *For an iced drink, prepare recipe to step 3; then add 2-3 ice cubes and mix in a blender.
  2. ** Make sure to mix the green tea powder in hot water first (not boiling) to dissolve powder
  3. completely
  4. *** Almond milk only has 80 calories and delivers a
  5. sweet taste.
You Bet Your Pierogi http://youbetyourpierogis.com/
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Matcha Nut Ice Cream
Serves 4
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Ingredients
  1. 1 cup heavy cream
  2. ½ can condensed milk
  3. 1 tbsp. Matcha powder
  4. ½ tbsp. bitter almond or rum extract
  5. ½ cup chopped pecans or hazelnuts
Instructions
  1. Make sure you start with a cold mixing bowl.
  2. Add heavy cream and extract then whip until stiff peaks form.
  3. Meanwhile mix chopped nuts and Matcha in to condensed milk.
  4. Fold condensed milk mixture into whipped cream until blended.
  5. Transfer your ice cream-to-be to a freezer safe container and freeze for at
  6. least 6 hours.
  7. Enjoy by the scoop.
  8. Garnish with mint if desired.
You Bet Your Pierogi http://youbetyourpierogis.com/
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November National Food Holidays

Another month, another reason to highlight the National Holidays. In honor  of holiday season approaching, I’d like to focus this months national days on FOOD.

The month as a whole is known for:  Georgia Pecan Month,  Good Nutrition Month,  National Peanut Butter Lover’s Month,  National Pepper Month,  National Pomegranate Month, Raisin Bread Month, Vegan Month

National Fig Week is the first week in November. My family in Poland LOVES figs for some reason. We would always bring them boxes of Fig Newtons 🙂

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Isa Does it Vegan “tuna” sandwich

Each day of the month has something to celebrate too:
November 1: National Bison Day
November 1: National Deep Fried Clams Day
November 1: National Vinegar Day
November 2: National Deviled Egg Day
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Doughnut Day
November 6: National Nachos Day
November 7: Bittersweet Chocolate with Almonds Day
November 8: National Cappuccino Day
November 8: National Harvey Wallbanger Day – a vodka cocktail!
November 9: National Scrapple Day –  this is a mush of pork scraps and trimmings combined with cornmeal, wheat flour, and spices (interesting)…
November 9: Cook Something Bold & Pungent Day
November 10: National Vanilla Cupcake Day
November 11: National Sundae Day
November 12: National Pizza With Everything Day (Except Anchovies)
November 13: National Indian Pudding Day
November 14: National Guacamole Dayscrapple
November 14: National Pickle Day
November 15: National Raisin Bran Cereal Day
November 16: National Fast Food Day
November 17: National Baklava Day
November 17: Homemade Bread Day
November 18: National Vichyssoise Day – this is a creamy Leek soup often eaten cold! eeek, I would eat it warm
November 19: Carbonated Beverage with Caffeine Day
November 20: National Peanut Butter Fudge Day
November 20: Beaujolais Nouveau Day – red wine made from Gamay grapes in France
November 21: Gingerbread Day
November 22: National Cashew Day
November 23: National Espresso Dayimages (2)
November 23: Eat a Cranberry Day
November 24: National Sardines Day
November 25: National Parfait Day
November 26: National Cake Day
November 27: National Bavarian Cream Pie Day – they mean Turkey Day!?
November 28: National French Toast Day
November 29: Chocolates Day – pretty sure this is every day for me!
November 29: National Lemon Creme Pie Day
November 30: National Mousse Day

Hope everyone can try something new this month – perhaps Scrapple or go on the other end of the spectrum and make yourself a Vegan “tuna” sandwich from chickpeas. Check out the recipe in my Dine Section!

Breakfast and Boston Book Festival

image1 (3)After breakfast, I took my Little Sister to the Boston Book Festival at Copley Plaza on Saturday. This is an annual event where readers and writers of all ages can get together to inspire and be inspired by the power of words. This was also a Big For a Day Event, where the Big Sisters Association of Boston organized all the “littles and “bigs” to get together to enjoy the day! I am proud to say I am a volunteer for this wonderful organization and a Big Sister. We did a creative writing workshop where we both got to show our creative side and learned how to use an old fashioned type writer.. those things were hard to type on.. you really need to press down hard – not like the touch sensitive technology we have today…times have changed, for sure!

I had a great day with my little learning about each other and learning about books, aspirations, and dreams. We got some lunch together at the event and I also treated her to… fried oreos! Every kid needs to try these!

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