Back Bacon, Chinese Cabbage, and Potato (Eggless) Brunch Skillets (Quick Take)

I love weekend breakfasts, especially weekends that don't involve sled hockey or wheelchair basketball tournaments.  That's not to say that I don't like eating breakfast away from home at the tournaments, don't get me wrong, but I do enjoy my spouse and I waking up before the kids, walking the dog, and then fixing a big breakfast for the whole family.  I love it when that breakfast comes together quickly!

Here's one breakfast that happened not to contain any eggs.  I saw Back Bacon marked down, decided to try it (why not?) and looked around to see what else I could pair with it.  I have Chinese cabbage from the farm share, and I know my family likes that sautéed for dinner, why not try it for breakfast?

 But there needs to be more to round out the meal.  Conveniently, I've also got new potatoes from the farm share, and I know my family likes to eat fried potatoes.  Throw all this together, jumping from skillet to skillet, and we've got ourselves a hearty winter breakfast.  Plenty of good food to fuel us up for a day in the cold!

If you were serving more folks, eggs would be a lovely addition to this spread.  But if you're serving folks with egg allergies, consider this combination.  It satisfies the appetite of egg eaters and non-egg eaters alike.

Acorn Squash, Beet, and Sweet Potato Chili: One Beginning, Two Endings (Bean-Free Chili for Vegans or with Beef for Carnivores)

Could be vegan chili on the left, chili for carnivores on the right.

One of the pots of chili you see here was what I set out to make.  The other one was the surprise mid-way through.

You see, it all started when I had a bite of my spouse's chili at Tom+Chee in Newport, KY.  It was smooth, meaty, and topped with a bit of blue cheese.  Yum!  I love that restaurant.

I like my Green Tomato Garlic Chili, and I like all the chunky and bean-y chili I have had.  In fact, I don't think I've met a chili I didn't like.  But I wanted to try my hand at making a smooth, meaty chili.

No chunks (the kids tolerate smooth better than chunky anyway) and no beans (thanks to New Year's day and a vat of Ham and Bean soup I'd had beans 8 out of 9 days of 2013 and frankly I needed a break).  What does that leave?  The Strategic Winter Squash Reserve, of course.

I started by roasting a small 1 pound acorn squash and a small sweet potato.  I was making a small batch, because after the giant vat of soup I really didn't want gallons of chili leftovers.  Then I set those aside and browned a pound of ground beef in my 3 quart saucepan.  I knew I wanted a smooth chili, but I didn't want to attack my beef with the immersion blender, so at this point I drained and set the beef aside.

If I were cooking for vegans as well as carnivores, I would wash the saucepan at this point.
I was just cooking for the family, so I added onions and some of my freezer stash carrots/celery/parsley to the pan (using the remnants of grease instead of oil) and sautéed.  I was thinking about how, when making Indian food, you sauté the spices until they are fragrant before adding the simmering liquids, so I decided to add the spices next.  Annemarie of RealFoodRealDeals made a squash chili and her recipe appeared in my inbox just as I was debating for which spices to use, so I went with her spicing suggestions.  I remembered my cousin Cindy (the cousin Cindy I've friended on FB but never met) telling me she adds beets to her tomato sauce so when I was grabbing a pack of slow-roasted tomatoes from the freezer I picked up a bag of shredded beets, too.  I tossed those in to simmer with the veggies, then I added some stock.  If I were cooking for vegans, I'd use vegetable stock or Penzey's vegetable soup base.  I used chicken stock instead, added a bay leaf, and it simmered away happily for an hour.  Since (did I mention) I wanted a smooth chili, I removed the bay leaf, grabbed my immersion blender and smoothed it all up.

Then I tasted the chili.  Dang, it's pretty good right now!

If you are serving vegans, move some of the chili to a slow cooker or saucepan over low heat to simmer quietly until serving time.  Because it was just us, I added back in most of the beef and simmered the whole lot on low another hour.  Then another hour because my spouse worked late.
The result was a smooth, thick, tomato-ey meaty chili.

Broccoli Rabe (or Any Leftover Cooked Mild Greens) with Ricotta and Sausage Pizza (Pizza Night!)

You ever make food that has similar components as another dish, but tastes completely different and you like them both equally well?  It's funny how that works out.  Kinda like kids--the same set of parental genetic material can result in totally different shapes/sizes/personalities/attitudes/cleanliness styles (pardon me, I have 2 kids in the throes of puberty--and braces--and it totally colors my view on children at the moment).

When I made this pizza, I had enough broccoli rabe and mushroom mixture left over that I wanted to try a little something different with it.  I also had some Italian sausage leftover from this dish, and I figured the strong flavors could use a mild sauce with a non-competition clause.  I have not yet tried Annemarie at Real Food. Real Deals homemade ricotta recipe, but I picked up 2 gallons of milk for a song today so I have plans.  I also snagged some recently marked down fresh mozzarella.  My family is loving fresh mozzarella on pizza these days, so I'm happy to indulge them.  Especially since everything else on this crust is a leftover!  Perhaps I should name this the Transmogrified Leftover Pizza?

Spinach Sausage Alfredo Tortellini (Quick Take)

As much as I love fresh spinach in an apple spinach green smoothie, there are times when I need to share the spinach goodness with the rest of my family.  They think I'm weird for loving green smoothies.
This was a quick way to incorporate a bag of fresh spinach from the farm share into a hearty, filling meal on a busy night.

Chocolate Cherry Cider Muffins (Monday Muffins)

I mentioned in my very first muffin post that I love to make muffins and my kids love to eat muffins.  I make a lot of muffins out of the ingredients that I have in my kitchen, especially from my CSA farm share.  Since I've been so eager to share other recipes, however, I've got quite a backlog of muffin recipes to share.

So to work on this mass of muffin-ness, I'm starting an occasional (read, not weekly like Friday Night Pizza Night) series of Monday Muffin recipes.  I've got sweet muffin recipes, savory muffin recipes, and strange but good muffin recipes (Beet and Horseradish, anyone?).  I can pretty well say that they will involve less sugar and fat, and more whole grains than your standard bakery muffins.  And they will taste terrific.

Let's get started with a tasty winter treat!

These muffins sound like they are decadent, but really they're not that out there.  They are a morph of my Apple Cider Oatmeal Forgot-the-Sugar Muffins, so they can't be too unhealthy for ya, but with the chocolate and cherry additions they are a step above.

Note:  I let the cherry-cider-oat mixture hang out on my counter for about 4 hours until the cherries were pretty hydrated and the oats were fully . . . soaked.  I recommend at least 1 hour and up to overnight.  These muffins are easy to throw together and forget about for a while, perfect for any busy time.

Rolling in the Pizza: Basic Farm Fresh Feasts-a-boli (Pizza Night!)

You knew sooner or later I'd roll the pizza over, right?

I realize that there are endless variations on how to top a pizza, and I've barely scratched the surface of crust variations, but my spouse wanted a Nic-o-boli from Nicola Pizza in Rehoboth, Delaware for his birthday.

And we now live in Ohio.

And yes, I could order a frozen partially baked dozen shipped if I had to, but heck, I make pizza every week, so I should try this, right?

I did.

Then I tried a few other variations on the theme for good measure.  But those pizzas will be up later--for now, it's time to walk you through a basic rolled-over pizza, Farm Fresh Feasts style.  You gotta crawl before you can walk, right?  God bless physical therapists!  They taught my son to walk--right after his baby sister was born. Oy!  Bad timing!

I consulted the awesome The Best Pizza is Made at Home by Donna Rathnell German for specifics on baking time/temperature, and tried to recall the flavors of the basic Nic-o-boli.

Quadruple Roasted Vegetable Mock Florentine Mock Lasagna

I've been tweaking the blog a bit.  If you look over that way ----> you'll see a clickable Recipe Index.  Thanks to Jacqueline of Tinned Tomatoes for the code to make that work.  Moving the recipe index off the top bar gave me room for some essays (recipe-free ramblings, really) I wrote way back in the fall :) when I started this blog in case you just feel like reading a bit.
Let me know (comments or on my FB page) what you think!  On to the food.

This, probably more than anything else, illustrates how I feed my family from our CSA farm share all year 'round.

This dish contains 4 roasted veggies:  garlic, roasted after I harvested it and frozen in early summer, eggplant and bell peppers, marinated in a vinaigrette and roasted and frozen when I was overwhelmed with veggies in late summer, and sweet potato, roasted for another use and left over in the fridge.

The mock florentine refers to the liberal use of Swiss chard in lieu of spinach.  I used a bunch of fresh chard (stems in the sauce, leaves with the noodles) in addition to incorporating leftover Creamed Swiss Chard.  (If you're keeping track, the Leftover Score is now at 2).

The mock lasagna refers to the fact that, although I have a well-stocked pantry, I didn't have any lasagna noodles.  Yes,  I could go out and buy some, I'd rather use up what I already got.

Hence the crazy convoluted name.

I walked in the door after an afternoon wheelchair basketball exhibition game with the idea that I wanted "something good" for dinner but having no clue what that would be.  Seventy-five minutes later I was putting this dish in the oven.  It's not a 'quick take', but to go from cluelessly scratching my head in the middle of the kitchen to completed, ready-to-bake Quadruple Roasted Mock Palooza impresses me.  Then again, I'm easily impressed.

Having the roasted veggies and the prepared pesto put up, and a freezer full of potential pizza toppings, means that making this truly does illustrate my goal of feeding my family from our farm share--all year long.

Creamed Swiss Chard with Back Bacon--A Lovely Leftover to Have

When my first child was around 6 weeks old, my in-laws came to visit and meet their first grandkid.  They took us out to a steak place.  A Very Fancy steak place.  The kind of clubby, dark wood, tuxedo-shirted server place where you can't see much less hear other people in the restaurant.  The kind of place where the steak has its own price, and the side dishes each have their own price and the prices are . . . well let's just say my in-laws took us out for dinner. And the food was delicious and the company was convivial.

I will not tell you how, because he was our first, we were unbuckling the giant rear-facing carseat and lugging that giant monstrosity into the fancy steak place. (No, not the kind that snaps into/out from a base with a handle so that you can sling the sleeping baby, still buckled, over your arm like a basket.  The other kind of rear-facing car seat that can eventually be turned around and used as a front-facing car seat. We were dumb.  First kid.)   Let's just say that I felt exceedingly out of my element.  And the food was delicious and the company was convivial.

I had creamed spinach as my side because, even though I was ravenous all the time, I couldn't see paying that much money for a baked potato.  Baked potatoes I can do at home.  But creamed spinach . . . that was something I hadn't made before.  I always like to order things I don't try at home.

I love creamed spinach.  My mom used to make a cheater version with a box of frozen spinach and a can of cream of mushroom soup that was da bomb.  If creamed spinach could be da bomb to a kid.  Well, the taste memory of it is da bomb to me--it wasn't too rich like most creamed spinach I eat these days.

It surprises me that, as much as I grow Swiss chard and get Swiss chard from my farm share, therefore I've got piles of Swiss chard waiting to be used at any given time, I never thought about making creamed Swiss chard.

But for some reason--um, I'm blogging about how I feed the family from the farm share, that's the reason ;) --I decided to try my hand at creamed Swiss chard.  I got inspired by this recipe but veered off course a tiny bit to use what I had on hand.  As usual.

The recipe is pretty easy to make-I worked it so that I cooked everything in one saucepan, which kept the dishes down.  We ate it alongside a flank steak and rice because I remembered that fancy steak dinner.  We don't normally eat steak.  The interesting thing to me was what I did with the leftovers.  I'll blog about that in another post, but let me just say 'mock lasagna' and leave it at that. Well, I'll tease you at the end.

Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary (Pizza Night!)

Today's pizza happened because I baked bacon.  It's my favorite meat, and I tend to not to cook it often because I cannot help myself around it.  Know your triggers.
I always bake bacon--it works best for me.  If I cook it in the skillet, I have too much spatter to clean up.  But baking my bacon means I can easily freeze the cooked strips, drain the baking pan into my Bacon Grease Storage Device, and be on my way to making delicious pork-flavored goodness.  Or something like that.

It wasn't enough for me to use two vegetables from the farm share (roasted garlic and new potatoes) like I'd planned for this pizza.  When I saw the pretty greens on this week's kohlrabi (I knew I needed the kohlrabi themselves for sushi) I figured they'd add a nice pop of color to the pizza.  I didn't figure on the unintended Kale Chip Side Effect.  After I sliced this pizza, I couldn't help but grab the little tufts of greens that were stuck to the slicer--they tasted just like kale chips!  My daughter did not complain about the relative dearth of green on her slices, so I think it worked out well for both of us.

This pizza uses Manchego cheese, a sheep's milk cheese from the (Man of La) Mancha region of Spain.  I got mine at Costco.  Why?  The French Green Lentil Effect.  I'm all about the Effects today.  I was looking for gruyere, but found Manchego instead.  Rachael Ray mentions Manchego now and again, so I should buy it, right?  Apparently she thinks Manchego cheese plays nicely with potatoes.  And now I do, too!  I have a lot of Manchego now, shredded and stashed in my freezer for future use.

Mindless Sweet Potato Hash (introducing the Strategic Winter Squash Reserve)

It's been several weeks since my last CSA delivery.  The spinach has been eaten mostly in pizzas, the cabbage went into breakfasts, lunches, and dinners, and the carrots and celery jumped into both hummus and soup (not at the same time, they divided into teams and the cool kids went to the hummus and the rest went for the soup).  The eggs are so long gone that I've had to buy eggs several times!

However, I still have some unprocessed CSA produce to cook with.  On CSA days, once I get home from pick up, I perform "vegetable triage".  What vegetables are most perishable?  They go in the fridge, right in front, so I can cook with them first.  What else is perishable?  In the crisper for a few days.  Something that I know I won't cook in the next week (like the week I got turnips with greens, kale, mustard greens, and cabbage?  We eat greens, but come on!) gets put up in the freezer for later cooking. [I chopped the turnip greens, the kale, and the mustard greens together, then blanched them, spun them dry, and packed them into quart size freezer bags.]  That leaves the longer-storing produce.

Ready to go in the oven!

All Fall, unless I was roasting it for this or that, I have been piling up the pumpkins, balancing the butternuts, stacking the sweet potatoes, and arranging the acorns in the Strategic Winter Squash Reserve.  It's in a cold corner of my breakfast nook (55 degrees Fahrenheit on a sunny January afternoon!) and though it's chilly to sit here and write about it, it's a pretty good spot for semi-long term storage.  Cool, definitely yes.  Dark, not so much, but there's no sunbeams slanting in either.

Once I've used all the more perishable produce from my farm share, I turn to the Strategic Winter Squash Reserve for inspiration.  Another source of inspiration is from the leftovers I am blessed with.  During the holidays we had a nice time with the relatives, and I came home with leftover pork steak.  This is a new cut of meat to me, and since we rarely eat a steak, quite a treat to have some leftover delicious cooked pork steak.  I literally lay awake planning a pizza using the pork (stay tuned!) but I had a lot to work with, so I decided to try my hand at making hash.

I consulted my Better Homes and Gardens New Cookbook for advice, and loosely adapted their Corned Beef Hash to what you see here.  The best part was when I read the oven baking directions.  How simple is that?  A bit of cooking on the stove, then chuck the whole mess in the oven (ok, BHG said to transfer to a casserole, but I skipped that bit by starting with an oven safe cast iron skillet).

This tasted great, used up both leftover cooked meat as well as some items from the Strategic Winter Squash Reserve, and was mindless to make.  If you've got leftovers (of the meat or winter squash variety) consider this dish.

Do you perform vegetable triage?
Do you like getting leftovers from relatives?

Butternut Squash Waffles

Putting up packages of fruits and vegetables when they are ripe from the farm share means that I can pull them out in the middle of winter and feed my family from the farm share all year 'round.

Like the other morning.

I had buttermilk and was in a waffle mood.

A long time ago, while watching the Food Network, I'd written down Alton Brown's waffle recipe.  I love his Wet Team and Dry Team talk.  When I got to the "just walk away--walk away" part of the recipe (let the batter rest) I decided to take him literally.

We took the dog for a walk!

Not-So-Simple Cheese Pizza (Fresh Tomato Pesto Sauce on Spinach Crust) Pizza Night!

"It's very greeeeeeeeeen."

So says my daughter when she spied this pizza coming out of the oven.  If the people you feed don't like green in general, try this pizza.  It's the first way I got my kids to eat spinach, and remains a tasty option when I get spinach in the farm share.  Especially when it's cold and my body craves warm things, not cold green smoothies.  Seasonal eating at its best.

This pizza uses the spinach crust from my Deployment Pizza, adds a (put up, from my freezer) fresh tomato pesto from Heather at In Her Chucks, and tops it off with a creamy Philly-Italian shred blend.  Tonight's tomato pesto sauce uses red farm share tomatoes, arugula pesto, and cashews.  It's delicious--as are all the permutations of fresh tomatoes, green herbs, and salted nuts that I've tried so far.  I cannot wait until summer when each week I plan to whip up a new fresh tomato pesto for the pizza.  For now, however, I'm delighted I discovered Heather's recipe in time to put up several batches of sauce for pizza.

New Years Resolutions

I am always frequently thinking about eating healthier and often one of my New Years Resolutions involves just that.  The best kept set of resolutions happened while I was deployed one winter.  My goal was to "strive for 5" servings of fruits and vegetables each day.  I kept it simple and started off slowly.

Frost-kissed spinach and Band Fundraiser Oranges with red onion and goat cheese.  Yum!

In January, I resolved to eat 1 serving of fruit a day.*
In February, I resolved to eat 1 serving of veggies a day and continue with January's fruit resolution.
In March, I added in a second serving of fruit to the existing list.
In April I added a second serving of vegetables.
In May, I added a 3rd serving of either fruit or veggie.  I had reached my goal of 5 a day.

*I don't mean I only ate 1 serving of fruit each day.  I ate other things.  And even other fruits and vegetables.  But if it was 5 pm and I'd been snarfing down bread and cheese all day, I know I had to get  a piece of fruit in me before bedtime.

Of course, soon after I redeployed and returned to what passed for regular life, my goals kinda slacked off a bit. (Who am I kidding? That month I moved from Europe to Asia with a stop in the US to remarry my spouse. I had other things besides fruit and veg on the plate.)  But to still be doing in May what I'd resolved to do in January was a good achievement in my book.

A typical late fall/early winter box from our CSA, Patchwork Gardens.

Some tips I learned during that time, and since:

• 1/4 cup raisins is a serving of fruit.  Raisins keep well in the pantry or your locker.
• 1/4 cup salsa is a serving of veggies and you can eat it with eggs in the morning or tortilla chips in the afternoon.
• If all else fails, keep small cans of V8 in the pantry.  Next to the raisins.
• 1 cup of lettuce is a serving--don't skimp on your sandwich.
• The more vegetables you eat before 2 pm, the more you can slack off with dinner.
• Pay attention to labels. 100% juice = 100% juice.  100% Vitamin C does not equal 100% juice.
• Hummus (love me some Costco!) is great with 1/2 cup serving of sliced carrots or radishes or cucumbers or zucchini or mushrooms or celery.
• My Vitamix is my friend.  Together we've been making beautiful smoothies for over a decade.
• If you set out pre-chopped veggies, pre-peeled or pre-sliced fruit, your family will eat it.  If they don't eat it all, you can freeze it and toss it in your smoothie.
• Joining a CSA farm share means that you keep getting fresh local produce in your kitchen all growing season long.  You need to do something to it, sure, but thats what this blog is all about!


What are your New Years Resolutions, or do you resolve things any old day of the year??

Green Eggs No Ham--a vegetarian Eggs Benedict for Dr Seuss' birthday.

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.

Slow Cooker Salmon Swiss Chard Artichoke Dip

Salmon combined with swiss chard in a hot artichoke dip, served from a slow cooker? I'm in.

Updated photo, same great recipe!

It's steamy--I could hardly wait to eat a bite!

I still remember the first time I had hot artichoke dip.  It was amazing.  It became a regular on my roster of hot party dips because the key ingredients either could hang out in my pantry or were fridge staples.  Then I moved to Hawaii and my friend Sara served my beloved dip--but with salmon.  It was eye-opening@  Sara had been inspired by a crab version, and a smoked salmon version, but made it her own with a salmon filet and liquid smoke.

I've kept liquid smoke in the pantry ever since.

I never empty the bottle, however.  I keep moving and giving away the open bottle first.  Then I get to discover where the liquid smoke is shelved in a new grocery store and carry on.

Thus was the status of my hot party dip roster (everyone has one of those, right?) until I read Farmgirl Fare's Hot Swiss Chard Artichoke Dip.  Her seamless blending of my most prolific garden green with my favorite dip inspired me to add it to my recipe.

If you have a massive salmon filet, use part of it in this dip and part with oranges on pasta.  I did.  When it's warmer, I have other plans for my salmon filets, so stay tuned.

I've made this with both marinated artichoke hearts and canned (non-marinated) artichoke hearts.  I think it works well both ways.  If I have canned choke hearts I add mayo, and if I have choke hearts in oil I use less mayo.

Swedish Meatballs--A Holiday Tradition

A family recipe for Swedish meatballs. Lightly spiced with allspice and cream, these beef and pork meatballs bake in the oven for a taste of the holidays any time of year.

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Like many Americans, I seem to 'get my heritage on' over the holidays. I eat special foods that I don't normally eat the rest of the year, I make recipes handed down from my foremothers, and I decorate in ways that remind me of my heritage.  Being of Norwegian-Swedish-Scottish heritage, with ties of the heart to Denmark and Finland, my food traditions involve mostly potatoes, butter, meat, fish, and dried fruits. (A departure from the usual Farm Fresh Feast fare).

Growing up, our family Christmas Eve celebration was different than everyone else I knew.  We'd invite a bunch of folks to a smorgasbord supper, followed by a table top Bobby Hull hockey tournament, then a buffet of sweets--assorted cookies, fruit soup, and lefse--and finally we'd attend the candlelight service.

Besides in the comforts of her own kitchen, my mom managed to create this meal in the unlikeliest of settings.  She's done a smorgasbord in an un-winterized beach house, my apartment in Germany, and even broke my first mixer while visiting me in Illinois (they got me a new one which I still have and use!).  I have absorbed many lessons from my mom's shoulder over the years, several of which I impart via this blog.

For today's recipe I've brought in some guest workers--my folks.  I had the privilege of their company recently.  I knew I wanted to do something that I could blog about, but (as usual) I wasn't really sure what.  Mom brought Red River Cereal and we made Red River Rolls (my favorite bun to eat turkey leftovers with!).  I thought about making lefse (a Norwegian potato-based flat bread) but when I hit the grocery store and saw ground pork marked down I knew what to make:  Swedish meatballs.

Conveniently, mom came prepared for anything.  She brought an antique (can we call it that? It's from 1969) cookbook that she helped put together with Oty Rogers' recipe for Swedish meatballs.  Mrs. Rogers was my preschool teacher at the Y.

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.

A Bag of Cranberries aka Cranberry Apple Pecan Chocolate Chip Bread

(Subtitle:  Baking a Batch of Cranberry-Apple-Pecan-Chocolate-Chip Bread) ((Sub-Subtitle:  Recipe After a Rant))

When I buy a dozen eggs from my farm share, I neither expect to use them all up in a single recipe nor get cranky when I have some left over.  Same with a package of bread.  Or cheese sticks.  Or mushrooms.  Or carrots.  Or pepperoni.  You get the idea.

But a bag of cranberries?  Something that is such a seasonal item, and comes in 1 size only?

I'm just not jiggy with recipes that call for part of a bag of cranberries.  Yes, I know I can freeze cranberries.  In fact, I've got a few bags in my fruit & veg freezer right now.  Fifty cents a bag at Aldi--couldn't pass it up.  They are sitting on top of the bags of blueberries put up during Aldi's 49 cent pint sale in the summer. But this blog is not about Aldi deals, it's about using what you've got.  All of it.

Updated with a photo of a finished loaf!  [I'm still ranting about the inequality of it all, however.]

Because I was in such a hurry to get the finished 'good' loaf to the function, I never took a photo.

Just like recipes that call for 1 cup (8 ounces) of canned pumpkin (sold in 15 ounce cans), it irritates me to have dribs and drabs left over.  Sure there are plenty of things to do with dribs and drabs, but it's not the point. (Notable exception:  I'm happy to open up a can of tomato paste to use in a recipe that only needs 1 Tablespoon.  I happily freeze the remaining contents in 1 Tablespoon mounds on parchment squares, transfer them to a zip top freezer bag, and next time I need a small amount I am set.)

When I open up a bag of cranberries, I want to use the whole thing all at once.  When I make my Apple/Apricot/Beet/Cranberry sauce, I do.  You probably do when you make your own version of cranberry sauce, right?  So why does the bread recipe on the bag of Ocean Spray cranberries, the bag that contains 2+ cups of whole cranberries, call for a mere 1 1/2 cups?

Today, I needed to make a loaf of quick bread for a school function.  I wanted something that would appeal to kids while using up a whole bag of cranberries in the process.  I looked in the crisper and saw some lonely apples, looked in the freezer and saw an open bag of pecan parts, grabbed the chips and got to work.  Come join me!

Broccoli Floret, Bacon, Mushroom and Red Onion Pizza (Pizza Night!)

I decided to test my spouse's theory that everything goes better with bacon.  We had a bag full of broccoli from the farm share, and I used the stems for another recipe, saving the florets for tonight's pizza.

Then the grocery store had mushrooms and fresh mozzarella on sale, so I couldn't resist.  Love those mark down stickers. Add a couple of slices of bacon from the freezer stash, a bit of red onion, and we're good to go.

It did occur to me to throw on some raisins, but I resisted the impulse.  Another time.

I'm saving my all-purpose flour for cookies, so this dough is made from King Arthur White Whole Wheat.  It works great, even if my circle is decidedly square-ish.  I really cheesed it up (that sounds so not right) by sandwiching the toppings between a base of fresh mozzarella and a lid of shredded fontina.

No one complained ;)