What's my Family's Favorite Recipe?

What's my family's favorite recipe? I'd have to say "Homemade Pesto Pizza Bites." Everyone can customize their own pizza (meat-lover vs. veggie). And, dough + kids=FUN!

You only need 5 ingredients to make dough (flour, water, yeast, oil, and salt). One of our favorite kitchen appliances is the bread machine. I gave it to my husband as a Christmas present almost 20 years ago. Amazingly, it still works and makes great pizza dough. Adding fresh pesto gives the pizzas a "gourmet" touch. But, you can also make the pizzas with cheese, sauce, and traditional toppings.

To make the pesto, I usually enlist my girls to pick the basil from our garden. Basil is an easy plant to grow. It doesn't require much watering and tolerates full sun.  In mid-spring, we go downtown to Walter's and select the biggest basil plants. Usually, we buy 4 or 5 different types. The faster they grow, the sooner we can make our pesto. In early summer, we add 3/4 spinach with 1/4 basil to allow the plants to grow more.

We've not only experimented with different types of basil but also a variety of nuts: pine nuts, macademia nuts, pecans, slivered almonds, walnuts (this reminds of a line in a funny movie). All work well and give the pesto a distinct  "nutty" flavor. I'm proud to announce that every member of my family is an "expert" pesto maker!

My husband and I were "proficient" pizza makers before the girls were involved in the cooking. But their ideas raised our pizza skills to the next level. About three years ago, they decided to make pizza "bites." They artfully arranged the toppings and made 2-in circles of dough. Not only did the pizzas look better but they also baked better. Plus, they're easier to get off the pan.

PESTO

1/8 cup Olive Oil

2 cup basil (and/or spinach mix)

1/4 cup nuts

1 TBS garlic

Salt and pepper to taste

Grind in a mini-food processor

DOUGH

3 1/2 cup flour

1 cup water

2 1/4 tsp yeast

2 TBS oil

1/2 tsp salt

Set bread machine on dough mode for an hour
Some people use their Kitchen Aid mixer with the white blade to make dough, too.  

Place small circles of pizza dough on non-stick cookie sheet. I sometimes use parchment paper or aluminum foil to minimize clean up. Spread tomato sauce. Sprinkle mozzarella cheese, pesto, and whatever toppings you desire. Bake at 400 degrees for about 10-15 min.

A batch of the first ever "Homemade Pizza Bites"

Freezing tips: This year I was organized enough to harvest my "bumper crop" of basil and make several batches of pesto. I used small ziplock bags, pressed out all the air, and tossed in the freezer. I've also heard that ice cube trays work well. Now, we can have the "taste of summer" all winter long.

"Christmas Tree" Bites: Instead of small circles, cut dough into small triangles. Decorate with red sauce, pesto, and a variety of toppings. And "Voila"...a festive appetizer for your holiday party!

Elizabeth Setzler's Dunbar Macaroni

I often reflect on my grandmother, Claudia "Elizabeth" Setzler and her superb Southern cooking. She knew so many recipes by heart. Sometimes she didn't use measuring cups and would calculate dry ingredients by how much she was holding in her hand. And her baked goods always turned out deliciously perfect. But, just because I share her first name doesn't mean that I inherited her natural culinary talent. I'm more of a "foodie" and love to eat.

Cooking is sometimes a challenge for me. I've exploded hotdogs in the microwave, burned many pre-made cinnamon rolls, and often get so lost in the deluge of interesting recipes that I end up ordering a pizza. But I'm learning! I'm enthusiastic! I'm experimental! I'm proud that in college I tried to make homemade French Onion soup in my dorm room. I also baked a great spinach lasagna in the "bare bones" kitchen of the Language House (which I spent an hour cleaning up before I even started). When my young family was going through an "egg" phase, I was ecstatic to discover how to scramble an egg in the microwave with just a paper bowl and towel. Many years ago, when I was living with my older sister, who is a gifted chef and did the majority of the cooking, she was impressed by my homemade marinara sauce--which I relied completely on the memory of how my mom made her sauce. To this day, I love making sauces. Though I do often enjoy trying out sauces from jars. For me, mindful cooking has become practical way to express your creativity and nourish your family. Since these are high-priorities for me, I continue to pursue developing my cooking skills. Though I enjoy taking many breaks and eating out, too. And, on some busy school nights, I've resorted to high-quality frozen microwavable meals.

What really helps motivate my cooking at home is when family members share their enthusiasm in meal-planning, prep work, appreciation AND clean-up. It's a major BONUS when I find a food that my whole family likes. Which, at last, brings me back to my wonderful late grandmother. She could prepare dishes that pleased the palate of a huge family. Which, I'm sure, was not always an easy task.

She made some sophisticated dishes but one that has lingered most in my "palate memory" was a simple, spaghetti casserole. It appealed to her 12 grandchildren (and adults, too). Last winter, I longed for this "comfort food" and searched for it online. I came across a reference to Dunbar Macaroni by the author, Pat Conroy. He attended his friend's funeral in Newberry, SC and tried it there. When I read the ingredients, I knew it was very similar to my grandmother's. However, there was no mention of adding any liquid to keep the casserole moist. My grandfather raised turkeys in Newberry County and I'm guessing that she probably added turkey broth. I made a few other modifications and here's what I believe to be a fairly good representation of her version of Dunbar Macaroni.

Setzler Farm (Elizabeth and Carl with their children and turkeys) in 1956

Elizabeth Setzler's Dunbar Macaroni

1 box of spaghetti

2 large onions (diced)

1 28 oz can of whole tomatoes

1/2 cup to turkey broth

3 cups of shredded sharp cheddar cheese

4 TBS of butter

Salt and pepper to taste

20-30 saltine crackers

Preheat the oven to 350 degrees. Boil the spaghetti, drain, and set aside.

Saute the diced onions in 2 TBS of water

Cook for about 10 min.

 Add the can of tomatoes to the onions. Cook for another 10 min (until most of the liquid is cooked off). 

Put the drained spaghetti back in a large pot. Add the tomato and onion mixture, sharp cheddar cheese, turkey broth, and butter. Stir. Salt and pepper to taste.

Pour mixture in a casserole dish. Cover with aluminum foil and bake for 40 min.

Remove foil and place saltines on top. Bake for another 10 min.

Serve with a smile (and sweet memories of my grandmother)!

Healthy substitutions:
Panko crumbs for saltines
quinoa pasta for spaghetti
zuchinni slivers for spaghetti
fresh stewed tomatoes (or "canned" tomatoes in a box)
veggie shreds for sharp cheddar cheese

Happy National "Peanut Butter & Jelly" Day--Celebrate with a Smoothie!

When we moved into our new home, my mom gave us a smoothie maker as a house-warming gift. I was intrigued by this new appliance. I've tried out a bunch of recipes. This Peanut Butter Berry Smoothie is one of my family's favorites. It makes a delicious nutritious breakfast or an afternoon snack. I've even shared it with Scott Jurek, ultra-marathoner/smoothie fan. This must have been his secret to setting the new record. 😉

Peanut Butter Berry Smoothie

1 cup unsweetened Vanilla Almond milk

1 cup Vanilla Lowfat Yogurt

1 cup of frozen mixed berries

1 banana

1/4 cup peanut butter

1/4 cup of crushed ice

Add peanut butter, banana, mixed berries, almond milk, vanilla yogurt, and crushed ice in a processor.

Pour the smoothie mixture in a fancy glass and, if desired, add a banana for garnish.

Enjoy!

Happy National "Peanut Butter & Jelly" Day!