Ham and Banana Pizza (No really, try this!)

Salty (even leftover!) ham is a nice match for sweet banana slices in this unusual pizza. Updated photos, same great recipe.

I am sure someone would think that this pizza falls into the category of Strange But Good.  Ham and banana seems like an unusual pairing to everyone that hears it.

Why is that?  Do the pineapple people have such a good PR machine that no one considers bananas for pizza?  You'd think as tropical fruits they'd all stick together.

I first had this combination on a pizza in Germany.  And I loved it.  I tried it initially because, hey, we were all trying the weird things on the menu.  Come to think of it, I first had corn on a pizza while in Germany.  That combination stuck with me, though, and whenever I have the happy coincidence of ham slices, just-about-to-be-over-ripe bananas, and red sauce I make a pizza.  The family tolerates it, but I love it just like I did the first time I tried it.  It's fast to throw together and tastes delicious.

Note:  if there's any of this pizza left over, pick off the bananas before refrigerating.  You do not want to see them on your pizza the next day.  Trust me.

My Deployment Pizza (Pizza Night!)

NOTE:  I don't usually feel qualified to offer wine pairings, but I will say that deployment goes well with Old Vine Zinfandel in a Bota box.

Having your partner-in-life absent for long stretches of time is un-fun.  If he is where somebody's shooting at him, it just sucks.  Everything is on you.  The one you turn to when life gets rough is not only not there, but very probably dealing with his own stuff too.  More than likely, your partner is also not readily reachable to help you cope.

So what do you do?

For me, a few things keep me semi-sane, though I freely admit I live in a particular state of crazy during deployments or long stretches apart, despite my best efforts to stay sane.  I exercise, spend time with friends, try to eat semi-healthy foods, and have read-in nights/mornings with the kids.  These are all things I do for me.  Doing for me helps me do for the others in my life (you know, put your oxygen mask on first and all).

This pizza is just that--for me.  I developed it during one of my spouse's deployments and, to be honest, I kinda miss fixing it after he's been home for a long stretch.  Since I recently celebrated my birthday, I've made my Deployment Pizza and written it up for you.  It starts with a spinach crust, made in my old bread machine, followed by Trader Joe's Artichoke Antipasto (Costco's Artichoke Asiago jar also works, or some similar jarred mixture of artichokes and Other Things), anchovies, and Trader Joe's Quattro Formaggio over top.

I am sure you don't like anchovies.  So don't put them on your pizza.  This one is mine.  And other than sharing this recipe on my blog, I'm keeping it for myself!  Though if you ask nicely and don't mock the fish, I'd give ya a slice.

Alfredo-Pesto Holiday Ravioli Carbo Loading-Quick Take

This was before some ravioli exploded, so it's the prettiest shot.

I don't know about you, but life doesn't slow down during the winter holiday season.  Far from it!  So I'm always looking for quick meals to put on the table utilizing the produce I've put up earlier in the season.
A fun way to get in your carbo-loading for your all night gift wrapping or card-addressing or cookie-baking marathons (or the Jingle Bell Run or an actual marathon if you're into that sort of thing) is this fun shaped and filled pasta.  I get it at Costco but have seen it in other stores.  I fixed my loved ones red heart-shaped cheese ravioli for Valentines day, and when I saw this green, red, and white star- and bell-shaped I knew it would be a big hit.
When I hit the grocery store I cruise the perimeter looking for marked down stuff:  mushrooms and bananas in the produce section, milk in the organic section, day old bread in the bread section, fancy cheese in the fancy cheese section, and if I'm wanting it, I cruise past the prepared foods section looking for Alfredo sauce.  More often than not, I'll find a container marked down.  Then I know I'll be fixing up a quick pasta dish like this, or using it on a pizza like this, or for tonight's meal.  If I don't find any, I'll check back later in the week--the kids drink milk like calves--so I just rearrange the meal plan. Snort.  Like there's a plan.
But when I saw the holiday shaped ravioli I thought it would look nice with a green sauce. (And a red sauce too, but I had some beets to use and couldn't figure out how to make a red sauce from beets that didn't become a fuschia sauce--anyone?)
One of the reasons I put up stuff when I've got it is for nights like this--I can come home and toss together a fast meal with some wholesome ingredients in a flash.

Beet & Goat Cheese Spread

New photo, same delicious recipe!

I love beets but my family doesn't.  I continually look for new ways to present beets so that everyone will discover how good they are.  One of my favorite ways to eat beets is this soup.  The family will eat it, especially if I puree it, but they don't love it like I do. That's why I was delighted to get this recipe from a friend.  She got it from her CSA farmer!  The inspiring recipe was for crostini, but I use it on crackers, on bread in a sandwich--good with radishes, cucumbers, sliced cheese and lettuce, and as a dip for sliced veggies.  This keeps for at least a week in the fridge.

For other recipes featuring beets, please see my Beet Recipes Collection, part of my Visual Recipe Index.

All About Garlic

Garlic is one of those crops that is ready to harvest all at once.

While it is easy to store for long periods, if you're harvesting your year's supply of garlic in June, you may want to have some put by when you go to grab a clove in November and find nothing but shriveled, dry husks.

In my garden, I use one raised bed for my garlic and pesto harvests.  In the fall, I plant garlic (around the time you'd plant tulips). After harvest in early summer, I plant basil in the same space. I'll use the basil throughout the summer, then pull the plants and put up a pile of pesto (link to my tutorial) for winter. For a full explanation plus more photos, please see my guest post over at She Eats.