Veggie Chili and Pita Chips

I am really trying to make an effort to cook and eat healthier and so last night I made Veggie Chili, salad and pita chips. It ended up that everyone (except Tara, who doesn't like much) liked it. The biggest problem was that after taking all the pictures during cooking, it was really late by the time we actually got to eat dinner.

Here are the ingredients for the chili....

It's pretty easy in that you chop up all the veggies, cook them, add the spices, cook some more, add the beans and tomatoes, cook some more and....voila....you are ready to eat.


I know the picture did turn out sort of "yellow", but it looked really good.

My pita chips are a staple around here and something I make a lot when I need to bring a snack to an event.

Here are the ingredients....pita bread (I use whole wheat), olive oil (I usually use garlic olive oil, but didn't have any so I made my own, but they are good with plain olive oil as well), and salt.

First you cut the pita in half.....
Then you open them up......
And then cut them in 1/4's......

Then into 1/8's......
And tear them apart......
I use about 2 bags of pita bread (12 whole pitas) when I make them.....
I lay them out in a little "puzzle-like" configuration, brush them with the olive oil, sprinkle with salt and bake at 350 for 12 minutes.
Here is the finished product!
I love to keep these around for a healthy snack for the family to eat. We keep hummus around to dip them in a lot and I have to admit that I usually don't make my own. My mom's husband makes the absolute best hummus I have ever had and I have not gotten around to get his recipe yet.

Meanwhile....while I was making dinner, Duncan disappeared into my bedroom and fell asleep on our bed. I think he is looking a little too comfortable here.

Snow, Cold and Pizza Dough Thoughts

Okay, so it didn't snow much and you can't even see it in this picture because the flakes were so tiny, but it was definitely snowing and windy and cold. The kind of day you just want to curl up with a good book and a cup of hot tea. Of course, I didn't have time to do that yesterday or today (it's the same kind of weather today). I did get to cook though and that is another cloudy day activity that I love to do. I made three pizza dough recipes, pesto, and red pizza sauce. Jenna made a cake for a friend whose birthday was yesterday.


My Pizza Dough

On one of my email loops, we have been discussing pride and so I have been thinking a lot about dough and yeast and what the Bible says about them. I was thinking about this yesterday when I was making all this pizza dough. A cyber friend of mine (De'Etta and I think Yvonne was saying something about it too) said that pride is not taking satisfaction in a job well done, but in trying to compare ourselves with others. Okay, those weren't her exact words, but that's what I got out of it. If she reads this and needs to change the way I put it, I would welcome the comments. Sometimes I don't get things quite right. Anyway, as my pizza dough rose and then I "punched" it down, I thought of how God sometimes has to deflate our pride. I have read several places that it is better to gently punch down dough instead of actually pounding on it and I have found this is how God deals with us. Not that he doesn't have to make us completely fall sometimes to help us realize where our pride is, but I have found that if we look back to the situation that led to our fall, He gently began to punch it down first. Then I began to ask God where my pride is blocking something that He is trying to do in me or through me....no direct answers yet, but I am checking my "pride levels" so that it can be all about Him and not me.

Since I have been on a pizza making frenzy the last month or so, I thought I would post a couple of my recipes. I have found that if you have refrigerated them, it is best to pull them out of the refrigerator and let them rest for about 30 minutes before you use them and if you can make them and give them an overnight rest, the flavor develops much nicer.

Regular All Purpose Flour Dough

1 c + 2 T warm water (105-115 degrees)
1 1/2 T olive oil
3 1/2 c All Purpose Flour
1 1/2 t salt
1 1/2 t sugar
1 1/2 t dry yeast
I also add some dry pizza-type herbs sometimes(i.e. Italian Seasoning, Oregano, Basil, etc.)

Put dry ingredients in mixer and mix. Put in wet ingredients and mix until it comes together in a shiny ball. Knead by hand until smooth and put in lightly oiled bowl to rise for 1 1/2 hours or until doubled. Punch down and let rise another 1 1/2 hours or put in refrigerator for overnight rise.

Sourdough Pizza Dough

1 c. sourdough starter
1/2 c. warm water (105-115 degrees)
3 c. all-purpose or bread flour
1 t. salt
1 T olive oil

Combine flour and salt in mixer. Add liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead on clean, floured surface for about 4-5 minutes. Place in lightly oiled bowl and put in warm place to rise for 2 hours. Punch down and let rise for 2 hours or so more or refrigerate for overnight rise.

Whole Wheat Pizza Dough

3 3/4 c white whole wheat flour
1 T plus 1 1/2 t instant yeast
1 1/2 c cool water
1 T honey
1 T olive oil
2 t salt
1 T dried oregano
1 T dried basil
1/2 t cayenne pepper

Measure 2 c of flour into a medium mixing bowl, and stir in the yeast. Combine the water and honey, add to the flour mixture and stir to mix well. Cover with plastic ans let rest for 1 hour.

Stir in olive oil, salt, herbs and cayenne, and then add the remaining 1 3/4 c flour. Turn the dough out onto a very lightly floured surface and knead for about 5 minutes, until it is shiny and elastic, but still quite soft. Resist the temptation to keep ading flour--this should be softer than a bread dough. Return the dough to the bowl, cover and let rise until doubled in bulk, about 1 1/2 hours.

Turn the dough out onto a lightly floured surface and dived it in half. Lightly form each half into a loose round, cover and let the halves rest for about 20 minutes.

Split Pea Soup in the crockpot

I said I would post my Split Pea Soup in the crockpot recipe...here it is:

Split Pea Soup with Ham

You can make this vegetarian by using vegetable broth instead of chicken broth an omit the ham hock

2 T Olive Oil
1 Yellow Onion, finely chopped
2 Garlic cloves, minced
1 Smoked Ham hock, about 1 1/2 lbs.
1 lb. Green split peas, picked over and rinsed
3 Carrots, chopped
2 Celery stalks, chopped
6 c. Chicken broth
1 t dried thyme
Salt and freshly ground pepper
1/2 c. fresh flat-leaf Italian parsley

1. In a frying pan over medium heat, warm the oil. Add the onion and garlic and saute until softened, 4-5 minutes. Put the ham hock in the center of the slow cooker and spread the split peas around it. Add the sauteed onion and garlic, the carrots, and the celery. Add the broth, thyme, 1 t salt, and 1/2 t pepper. Cover and cook on the high-heat setting for 4-5 hours or the low-heat setting for 8-10 hours, until the peas are very tender.

2. Transfer the ham hock to a platter or cutting board and let cool unti it can be handled, about 15 minutes. Using your fingers or a knife and fork, remove the meat from the bone, shredding or cutting the meat into bite-sized pieces. Stir the meat back into the soup along with the parsley. Ladle the soup into bowls and serve

Dec. 4-10, 2006

Me in the Christmas Musical at our church

This week was an absolute blur. Monday night was our annual Ladies Christmas Tea at the church. I decided that I wasn't going to be able to do anything for it this year so I just went. I had rehearsals and the Christmas musical (I had one of the leads) the rest of the week and I just couldn't add one more thing to my plate. It was such a nice event, but I forgot my camera so I have no pictures. We had several women who had been raised in different countries talk about Christmas traditions in their country and then we got to taste food from each country. The girls sat with me along with my friend, Karen, from worship team and Suzie, a fellow home schooling mom as well as choir, etc. (we've been great friends for a long time) and her mother-in-law.

I also got De'Etta's tea mailed to her finally. I had gotten her some tea at our Davidon's Tea Outlet sale and finally got it to her. I really hope she enjoys it and can use some of it while her girls are home for Christmas (you need to do the Pride and Prejudice night, De'Etta). I got the ornament mailed too (the one for the ornament exchange through my email loop).

Tuesday night I actually got to stay at home...yeah!!!..., but Wednesday the madness started. We had dress rehearsal for the Christmas musical Wednesday and Thursday nights and they, actually, went pretty well. We got a lot of the kinks worked out. Thursday morning was Bible Study and I woke up in a panic...I had not really worked much on it and felt overwhelmed with all I had to do during the week. Then I couldn't find my car keys! Aaaaagh!! I called my friend, Karen, and told her that I couldn't go because too many things to do that week. She totally understood and said she would tell our leader. I did find the keys underneath the pile of laundry (one of the things that was overwhelming me) I folded. I got the house semi-straightened up and felt so much better. I do not deal well with clutter and this house is bad enough in that it is small and we have stuff all over we usually wouldn't, but then extra clutter makes me panic! My Bible Study leader is also in choir and I saw her Thursday night at practice. She gave me a big hug and said it was totally understandable that I wasn't there. I love my Bible Study group!

Friday night was our first performance. It was a dinner theater performance and the audience got a choice of salmon or pork. They both smelled wonderful and we got a little taste before the performance. They made this same salmon recipe last year and it is awesome. All you do is take the salmon filets and season them with garlic salt and a little italian seasoning. Then you brush a Raspberry-Chipotle sauce on top (you can get this at Costco or other stores) and broil them until they are done. It is so good and EASY! The performance went very well and I had several positive comments about it afterwards. Our choir director wrote the play that was weaved through the songs and it was a very simple, to-the-point message.

Saturday night was the second performance. Tim and the girls came to that one as that was his only night home to be able to go. They served dessert that night and it was cheesecake. Tara thinks it is so cool when I am onstage, but was glad we weren't doing the same play as last year as that was much more dramatic and sad in a way. She liked this better. Sammy took pictures for me and they ALL turned out blurry so I won't post them. Sunday night my in-laws came along with my mom and her husband and my mother-in-law took a lot of pictures so I hope some of them came out and I will try and post them.

Sunday Tim left at 4am to go to the 49er game. This is the first game since we have had season tickets that I can recall not being able to go with him. He took the guy who made our cabinets. They had fun, but the 49ers lost. I told him it was because I wasn't there (they have won every game I have gone to this year). LOL I missed going with him, but it was cold, too, so if I had to pick a game to not attend, this would have been it.

Decorating the Tree--Dec. 3, 2006

Jenna thinking she is cool

Sammy and Tara decided to decorate the ficus with our extra lights

Tim putting the angel on top of the tree

Sunday we decided would be the best time to decorate the tree. We aren't doing a lot this year because of moving (sometime), but I wanted a few things up. It was the only night we would have home all together and I wanted to take advantage of it. I made a Cheese Soup for dinner (request from the girls) with sausages and sauerkraut topping it...except for Sammy and Tara, who don't like sauerkraut. We also had some soft pretzels that I had bought from a friend's son for a fundraising project for school and a salad. The girls have decided that this cheese soup is what we need to have every year. It does have beer in it, but it must not be too strong because all the girls like it.

Cheese Soup

Sweat in 5T unsalted butter
1 c onion, minced
1/2 c celery, minced
1/2 c carrot, minced
Combine; stir in:
5 T all-purpose flour
1 t paprika
1 t dry mustard
Add:
1 c. beer (such as lager)
3 c. chicken broth
1 T Worcestershire sauce
1 t. Tabasco
Whisk in:
1 c. whole milk
1 lb. sharp Cheddar, grated
4 oz cream cheese, cubed
Stir in; Season with:
2 T. chopped fresh flat-leaf parsley
Salt to taste

1. Sweat onion, celery, and carrot in butter in a large pot over medium -low heat for 10 minutes.
2. Combine flour, paprika, and dry mustard in a bowl, then stir into v3egetable mixture. Increase heat to medium and cook 1-2 minutes, stirring often.
3. Add beer and simmer until thickened. Add broth, Worcestershire and Tabasco, stirring constantly. Bring to a boil, reduce heat to medium and simmer 5 minutes.
4. Whisk in milk and both cheeses, stirring constantly until smooth. Do not boil or the soup may curdle.
5. Stir in parsley and season with salt.
We got a kielbasa and cut it into small cubes and sauteed it to put on top as well as warming up a little sauerkraut. I suppose you could omit the beer and just put more chicken broth or put non-alcoholic beer, if you wanted.

Happy Thanksgiving Everyone! I hope you all have a great day today.

We have been just kind of lazing around this morning. I was trying to straighten up the house, but got caught up in my blog and playing with Photoshop and lost track of time. I now have showered and need to finish getting ready and make stuffing and rolls. I am making my Artichoke, Sausage and Parmesan Cheese Stuffing (recipe follows) and rolls to take to our neighbors' house (by our new house). We are having dinner there because my mother-in-law is out of town and we invited the neighbors to our house, but they wanted to have it at their house because it is bigger. That was fine by me because it meant I didn't have to clean house. Woo hoo! Tim is at the house painting the bathroom today and hopes to get that done without being disturbed. He will come home about 2:30 to shower and get ready and we will go over at about 4pm.

Artichoke, Sausage and Parmesan Cheese Stuffing

15 c 1-inch cubes crust-less sourdough bread (from two 1-pound loaves)--I don't cut the crust off because we like it better that way

3 T Olive oil

1 1/2 c Italian sweet sausages, casings removed

2 c chopped onions

3/4 c chopped celery

2 large garlic cloves, minced

1 8oz pkg frozen artichoke hearts, thawed, coarsely chopped

2 t chopped fresh thyme

1 c freshly grated Parmesan cheese (about 3 oz)

1 c (or more) low-salt chicken broth

Preheat oven to 350. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.

Heat oil in heavy large skillet over medium-high heat. Add sausage and saute until cooked through, breaking up with back of fork about 5 minutes. Add onions, celery, and garlic. Saute until celery is soft, about 10 minutes. Mix in artichokes and thyme; saute 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)

Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.

To bake stuffing in turkey:

Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 c to 3/4 c, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish--alongside turkey or while turkey is resting--until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.

To bake stuffing in dish:

Preheat oven to 350. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 c to 1 1/4 c). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

Makes 12 servings

I put this in the crock pot after it has cooked in the oven and let it keep warm so I can make it earlier in the day. It also stays very moist this way.