Found List #2

Chicago-Style Deep Dish Pizza

We had a Super Bowl party for 2 and I made Chicago-style deep dish pizza, which is something I ate once, loved, and think about from time to time. Because I had been thinking about it a lot lately, I decided it was time to try my hand at it, and did an internet search for a recipe. The one I decided on was from allrecipes.com, though, of course I tweaked it to satisfy my own tastes. I used fresh garlic rather than the garlic powder called for. More importantly, I made a crust rather than using the frozen bread dough called for. Lastly, I made my pizza in a black cast iron skillet. It was beautiful!

I did not get a photo because of lack of light that day, plus we were really hungry. This is a leftover slice, which was my lunch the next day. It was just as delicious reheated. I'll be making this again, and next time it will be a vegetarian version--asparagus season is right around the corner.

Chicago-Style Deep Dish Pizza
1 pkg. yeast
1 tsp. sugar
1 cup warm water
2 - 2 1/2 cups bread flour
2 Tbsp. olive oil
1 tsp. salt
------------------------------------------
1 lb. bulk sausage
8 oz. shredded mozzarella cheese
8 oz. sliced fresh mushrooms
1 onion, thinly sliced
2 cloves garlic, minced
1 28 oz. can diced tomatoes, well drained
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. dried red pepper flakes
1/2 freshly grated parmesan cheese

For the crust: In a mixing bowl, dissolve the sugar and yeast in warm water. Let stand 10 minutes. Stir in the oil, salt, and enough flour to form a stiff dough, beating until smooth. Turn out onto a lightly floured surface and let it rest for 5 minutes. Roll or pat the dough into a circle, then transfer it to a lightly oiled, 10 inch deep dish pizza pan, a springform pan, or skillet.

For the filling: Crumble the sausage into a large skillet and cook, over medium heat, until evenly browned. Drain the sausage well and place onto the prepared crust. Drain excess fat from the skillet and add the mushroom and onions; cook until the onions are tender. Stir in the garlic, then the tomatoes, oregano, salt, and red pepper.

Sprinkle the mozzarella cheese over the sausage, then spread the tomato mixture over it. Top with the Parmesan cheese.

Bake the pizza in a preheated 350 degree oven for 35 minutes, until the crust is golden brown.

Cheesy Potatoes

I don't have cravings for chocolate or sweets, nor for chips and salty foods. The one food I often crave is cheese. It has been my favorite food for as long as I can remember. And when I want cheese, nothing else will do. I can, have, and do easily and cheerfully give up meat but cheese is quite another thing. I think the French have the right idea with a cheese course for dessert.

I feel that food cravings are meaningful and should be acknowledged and considered. For example, some nutritionists believe a shortage of magnesium can cause cravings for chocolate. Cravings for ice and starch usually indicates a defiency in iron. My own cheese cravings probably point to my body's need for calcium and vitamin B12, which I also try to supplement with leafy greens, legumes, and sesame, because in spite of cheese's great nutrition profile, it is a fatty, salty food, which can be difficult for some to digest.

I like to eat potatoes too because of their high concentration of potassium, which is proven to regulate blood pressure. These cheesy potatoes, along with some steamed greens, makes a very satisfying meal.

Cheesy Potatoes
2 pounds small waxy potatoes
1 Tbsp. olive oil
5 - 6 scallions, sliced into 1 inch pieces
1 tsp. tomato paste
1 pint cherry tomatoes, sliced in half
1/2 tsp. cumin
2 Tbsp. water
1/2 cup cream
1/2 cup grated Gouda cheese

Scrub the potatoes well and cook in boiling, salted water until fork tender.

Meanwhile, heat the olive oil in a large skillet, over medium high heat for 1 minute. Add the scallions and cook for a minute or two. Stir in the tomato paste, then add the tomatoes, the cumin, and the water. Stir and cook until a sauce forms, about 5 minutes. Stir in the cream and the cheese. Stir until the cheese is melted.

Drain the potatoes and slice thickly into a serving bowl. Pour the cheese sauce over the potatoes and sprinkle with salt and freshly grated black pepper.

Okra and Tomatoes

I'm dreaming of summer.

We have had a severe winter this time around and it has started to oppress us. All of us. Everyone I talk to. This morning, the light is drab and gloomy and the sky is gray and pregnant--with something. We have a 100% chance of precipitation, but what to expect depends upon who you listen to. Luckily, I have a weather rock. You know the one. . . if the rock is wet it is raining, if the rock is white it is snowing, if the rock is glistening, it is icy, and so on.

I'm also tired of hearty soups and stews, although those are my favorite things to cook. We still need sturdy, warming food and I decided a pot of okra and tomatoes sounded just right. Ideally you should start with fresh, young pods of okra, and plump, juicy, vine ripened garden tomatoes for this recipe to be at its best. I used a jar of my home canned tomatoes and fresh frozen okra. This is an okra lovers dream.

Stewed Okra and Tomatoes
1 Tbsp. olive oil (or bacon drippings if you have it)
1 large, sweet onion, chopped
1 lb. okra, thoroughly rinsed, sliced if desired
3-4 large, ripe tomatoes, peeled and chopped
(or 1 quart canned tomatoes and their juice)
Salt and freshly ground black pepper, to taste

In a large saucepan, heat the olive oil over medium heat and add onions. Cook until the onions are tender and turning golden. Add the okra and tomatoes along with their juice. Cover the pan and simmer gently for about 25 minutes, until the okra is very tender. Add salt and pepper.

I've been trying to think of kind words to describe the texture of okra, which releases a milky substance whose thickening properties make it useful in soups and stews and famous in gumbo. Glutinous? Ick. Muculent? Even worse. Silky sounds good. OK then, silky it is. Oh heck, I am not going to defend okra. It is slimy. I love that about it.

Found List #1

I love lists. I live and organize my life with lists, master lists, sub-lists. There is the ongoing shopping list in the kitchen where I jot down grocery items as I exhaust them. And of course, there are post-it-notes, which I adore. Lists help me save money and time, and free my mind of having to "remember" things, so it is free to dream and create.

I became fascinated, years ago, by strangers' discarded grocery lists. I like piecing together a story of a person by their list. I speculate about whether they are male or female, lifestyle, single or partnered, children, whether someone enjoys cooking, their state of health, often hobbies are revealed, religious propensities, and whether they are happy. Later, I learned I am not the only one. . .there are websites, such as grocery lists.org and even a magazine, Found. The magazine features not just lists, but letters and other found items. Not me, I'm only interested the the grocery lists.

This is the first list I ever saved and is still my favorite. To this day, it makes me smile to see the title and date, along with the obvious effort on the handwriting. It is a very hopeful list and I have my imaginary story of the man, yes man, who made this list.

Stay tuned for more found lists.