Chicken/Blueberry/Hummus vs Pepper/Peppadew Pizza (Pizza Night)

Last Friday Night Pizza Night, I shared with you a poem I wrote to my pizza stone.

You probably thought I was a bit addled.  Correct!

In the interest of adding value to the post, I also shared my Roasted Garlic and Herb pizza dough, a dough that I think is not a copycat but better than Trader Joes Garlic Herb Pizza dough.

I promised this week that I'd share what I'd done with that dough, and I provided you with a teaser photo:

The pizza on the left has hummus, chicken, blueberries, goat cheese and red onion.  The pizza on the right has colorful bell peppers and Peppadew peppers.  Totally not clear to me if I need to put a ® or ™ symbol with that, so there they are if necessary.

I thought I would choose one to share today.

I try to balance meat-including pizzas with suitable-for-vegetarian pizzas, but to be perfectly frank, I've been kinda distracted lately.  My spouse is embarking on his Asian/Greater Middle East adventure du jour  d'année, my kids each had a concert to perform, and we were fortunate to have both grandmas and my dad in attendance which means I've had company for 4+ days.  So instead of writing up all about a pizza, with links all around, I've just realized that Friday's blog post should go live in 6 hours and I've not written spit!  This is not my usual M.O.. (should there be a 2 punctuation marks there?) Normally I write it all out in longhand, research where I want to link to, type it up, and days/weeks/months later, the night before it goes live, I double check everything and hit publish.  And I'm drinking tea while I write, not hard cider while I type.

Imagine my surprise when I realize that I don't have a pre-written pizza post at 8 pm on Thursday night!  I do, however, have great kids--one's walking the dog, the other is cleaning up from dinner, so I can grab my photos and dump out the contents of my brain so that you've got a pizza inspiration. Some day I'll share about the lovely man at the fancy cheese counter who gave me a sample of Peppadew peppers, thereby inspiring me to actually purchase some Peppadew peppers to have on hand for this pizza. Another time I'll share about the inspiration for this pizza, Heather's Strange But Good flatbread.  But after I finish typing this, since I've been up visiting until midnight for several nights in a row, stick a fork in me--I'm done.

If you have a hankering for pizza and do eat meat, grab some blueberries, hummus, goat cheese, chicken and red onion and make the pizza on the right.  If you're not into meat (these days), grab some bell peppers and Peppadews (Peppadews?  is that even a word?) and make the one on the left.  As always, please check out my Pizza Primer for really well-thought out not off-the-cuff-hard-cider-influenced pizza making instructions. Guess what? My folks' flight is now delayed, they are heading back here to spend the night, so perhaps Mom will proofread--she's great at that--and this post will be better tomorrow after an update.

Mexican Chicken Lentil Rice Bake (Salad?)

Most home cooks, and even the professionals down the road at Dorothy Lane Market, know the value of turning to a Kitchen Sink type recipe when faced with a fridge full of dinner building blocks.  I'm pretty sure a lot of classic Hot Dish combinations came about because a cook looked to his or her fridge/freezer/pantry for a substitution instead of trekking to the store.  Even though my local store is only a 1 mile (Map My) walk away, complete with a water dish for the waiting Simon, I'd rather use what I've got on hand.  Sometimes, the result is good enough to be written up and appear here.

I was mulling over what to call this dish while working a Hunger Study 2014 survey site.  My fellow volunteer, Bob, kept offering title ideas that were more general.  I kept coming up with very specific titles.  This was our compromise--it's got the Mexican Chicken Bake part from Bob and the Chicken Lentil Rice part from me.  You know, in case I do a Mexican Chicken Bake using garbanzo beans, Maui onions, zucchini, butternut squash, and orzo next. Or something.  Who knows?

Because I only used 2 large chicken thighs to feed 6-8 servings, I'd say this qualifies as a meat-stretching meal.  The chicken flavors the lentils, which add fiber and more protein to the dish.  Using leeks, corn, and salsa verde all put up from my seasonal CSA farm share pumps up the vegetable content, the rice binds it together, and the cheeses make it all tasty.  We ate this the first time a bit like we eat Taco Farro:  with tortilla chips, sour cream, salsa, and lettuce.  Leftovers went into thermoses for school, onto salads for lunch, and scooped up as a pre-dinner snack by a tortilla-chip-weilding hungry spouse.

Keep this Kitchen Sink idea in mind if you want to create a "less meat, more fiber" flavorful meal for your family.  It appealed to all of us, and I hope it appeals to you.

Sweet or Savory Yeasted Waffle Sandwiches

“The best laid schemes o' mice an' men gang aft agley.” 

― Robert Burns, The Works of Robert Burns

The cover story in yesterday's Parade magazine was all about the winner of the 2013 Armed Forces Chef of the year competition, Senior Chief Derrick Davenport.  As a side bar, there was a "By The Numbers" section that showed what the US Armed Forces consumed in 2012.  Guess what was glaringly missing from that list of milk, bacon, ground beef, and soy sauce?  Eggs!  Fresh eggs aren't commonly found in a war zone.  I knew that already, thanks to my spouse and my brother.

One night my spouse said to me "could we have eggs for breakfast?"  Of course I'm indulging the guy--he's going to be eating powdered eggs, if he's lucky, for a long stretch so I'm happy to fix over easy eggs for him while I can.  But what to serve with the eggs?  If you've checked the breakfast section of the recipe index up there ---------------->  to your right, you'll know I am a waffle fan.  I like how I can easily make up the batter at my convenience and then take Simon for a walk.  When I'm back, I fire up the waffle iron, keep the first few rounds of waffles warm in the oven, and then sit down to eat with my family.

The quote above, and the reason for this post, came about because I ran out of baking powder.  I can handle running out of all purpose flour (I've got whole wheat, bread, and cake flours as well), running out of pumpkin (I've also roasted and put up butternut, acorn or mystery winter squash in the freezer), running out of honey (what about molasses, maple syrup, or sugar?), or running out of spinach (kale, swiss chard, turnip or mustard greens?).  But not baking powder.  I NEED that stuff!

Without baking powder, I needed to use something else to give that "lift", so I grabbed my jar of yeast and fired up the computer.  I found a recipe at the King Arthur flour website.  Since you only need to let it sit an hour, it fits in with my usual waffle M.O. and I went for it.

But sometimes your plan goes awry, or agley, and your end result is not as expected.  Which is where my creativity kicked in.  The waffles turned out kinda flat.  Instead of despairing over a failed fluffy waffle recipe*, because life is too short to despair over still perfectly edible food, I seized the opportunity to make some waffle sandwiches.  Enter the well-stocked pantry:  I grabbed some cheeses, some put up peach preserves, some 'too runny for sandwiches' blueberry jam, and some leftover chopped meat and veg from a pizza you'll be seeing soon.