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Archive for November, 2012



Saturday Garbage Plate, 2012-11-17

November 17th, 2012 9:47 am by Kelly


Vegan Pizza

A vegan pizza from first-timer holeintheearth!


 

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Find-a-Friend Friday: Gussie & Petunia

November 16th, 2012 11:49 am by Kelly


Gussie (top) and Petunia (bottom) – sisters, friends, look-alikes!
Photos courtesy of Humane Society of Ray County.


 

Gussie and Petunia (Tuna for short!) are a pair of adorably pudgy pug/terrier sisters who recently found themselves in the care of the Humane Society of Ray County in Richmond, MO. Though the shelter is willing to split the two up, Gussie and Petunia have been together since birth – that’s ten years, people! Hopefully a compassionate, loving human will come forward to offer them a home, together? Gussie and Petunia have already lost their humans; it’d be a tragedy for these sisters to lose one another, too.

I’ll bake you a batch of vegan cookies. Seriously!

 


 

Gussie
Pug/Terrier Mix: An adoptable dog in Richmond, MO
Medium • Senior • Female

Gussie and Tuna are 10 year old sisters. They are litter mates so have always been together. They can be adopted separate or together.

More about Gussie
Spayed/Neutered • Up-to-date with routine shots • Primary colors: Black, Yellow, Tan, Blond or Fawn • Coat length: Short

 

Petunia (Tuna)
Pug/Terrier Mix: An adoptable dog in Richmond, MO
Large • Senior • Female

Gussie and Tuna are 10 year old sisters. They are litter mates so have always been together. They can be adopted separate or together.

More about Petunia (Tuna)
Spayed/Neutered • Up-to-date with routine shots • Primary colors: Black, Yellow, Tan, Blond or Fawn • Coat length: Medium

 

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Recipe: No-Cheese Bruschetta Pizza with Red Sauce

November 12th, 2012 12:21 pm by Kelly


Alt title: Bruschetta Pizza, Redux!

Prior to the first real, garden-annihilating frost, I was lucky enough to pick several grocery sacks worth of green tomatoes, which have slowly been ripening in the months since. (Hint: put them in a paper bag, along with a few apples, and wait for science to work its magic. Check in daily and remove any decomposing tomatoes.) I also scored a decent amount of ripe, red tomatoes, which I’ve been frantically trying to find uses for before they go bad. Basically what this means is that I’ve been making ridiculous amounts of pasta, pizza, and – yes! – bruschetta (which aren’t always mutually exclusive, mind you!).

If you remember the Bruschetta Pizza recipe I shared a few months ago, good for you! You get a gold star! Kidding. All I have to give out is another pizza recipe. Even better, right?

Anyway. Where was I? Oh yeah!: Bruschetta Pizza.

Though the original version is relatively healthy – topped as it is with a dab of olive oil/balsamic vinegar, a little mozzarella Daiya cheese, and oodles and oodles of fresh tomatoes – I wanted to try a Bruschetta Pizza sans cheese, seeing as it’s expensive and nutritionally useless and occasionally hard to find in these parts. (I still love you Daiya!!!) Since the pizza would be too dry topped with just bruschetta, I replaced the cheese with red sauce and then made the pizza as I would normally. Delicious, though lacking some of the strong bruschetta taste of the original. On my second attempt, I mixed a bit of the “bruschetta juice” with the red sauce. Success!

Still not as bruschetta-y as the original, but a nice balance between the two. Make this one if you don’t have any cheese on hand, or just want to stay away from the stuff.

(Excuse the subpar photo. Now that Daylight Savings Time has ended, I have no natural light to work with come dinnertime. Boo!)

 

2012-11-04 - Bruschetta Pizza, Redux - 0005

 

No-Cheese Bruschetta Pizza with Red Sauce

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour

…for the bruschetta

2 cups tomatoes, finely diced
3 tablespoons diced marinated sun-dried tomatoes (including the oil)
1 tablespoon minced fresh basil (OR 1 teaspoon dried basil)
1 tablespoon minced garlic
1/4 teaspoon salt
3 teaspoons extra-virgin olive oil
1 1/2 teaspoons balsamic vinegar

…for the pizza

Red sauce
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. At least four hours before making the pizza, prepare the bruschetta. In a medium bowl, combine the fresh tomatoes, sun-dried tomatoes, basil, garlic, salt, olive oil, and balsamic vinegar. Mix well. Cover and chill. Remove from the fridge about a half hour before you begin assembling the pizza.

2. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about 1/2 cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, anywhere from 30 minutes to two hours.

3. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

4. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. Carefully drain the liquid from the bowl of bruschetta; pour it into a bowl or mug. Add it to the red sauce, a teaspoon at a time, until the flavor is to your liking. (I used about a 4 teaspoons of bruschetta juice per cup of a red sauce; one cup of sauce just about covered the pizza.) When done, spread the red sauce evenly over the pie. Set any leftover bruschetta juice aside; if you have any bruschetta left, you can return it to its sauce!

Optional: For a less brucshetta-y pie, just set the bruschetta juice aside and add the red sauce as is.

6. Top with some or all of the (drained) bruschetta. (The recipe above makes enough to cover a 13″ pizza.) Dust with a bit of vegan parmesan, if you’d like.

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Enjoy!

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Saturday Garbage Plate, 2012-11-10

November 10th, 2012 5:11 pm by Kelly


Pizza colada (dessert pizza)

“Pizza colada (dessert pizza) – Sweet pizza dough topped with a mixture of coconut, vegan cream cheese, rum, and sugar, then a slice of pineapple and some more brown sugar. Tasty dessert pizza.”
JESUS TAKE THE WHEEL. Is this the most beautiful thing you’ve ever seen or what?
Via jaundicedferret on flickr.


 

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Find-a-Friend Friday: Callie

November 9th, 2012 11:09 am by Kelly


My, what big whiskers you have.
Photos courtesy of Raytown Gregory Animal Health Center.


 

Last week we featured a black greyhound with a white chest; this week, it’s a black cat with a white chest! Total coincidence, I swear. Callie’s the only animal currently staying at the Raytown Gregory Animal Health Center, which is why she caught my eye. I like to hit up all the local rescue groups, you see. Also she’s an older girl, which can make it more difficult to rehome her. To add insult to injury, she didn’t even have any likes on Facebook. Boo hiss boo, right? Let’s see if we can change that – or, better still, get this lovely lady adopted!

 

Callie
Domestic Short Hair-Black And White: An adoptable cat in Raytown, MO
Small • Senior • Female

Hello everyone, my name is Callie. I am 11 years old and am looking for my forever home. I am current on vaccines, feline leukemia and FIV negative, dewormed, spayed and declawed in the front. I get along with calm dogs and cats.

I am very talkative, I love affection but I also enjoy my ‘me’ time. I am a very chill kind of cat and slightly timid with new people, but once I get to know you, I become very attached! I am just looking for someone who I can enjoy my days with.

If you would like to meet me, please call Diana at 816-716-2291.

More about Callie
Spayed/Neutered • Up-to-date with routine shots • House trained • Declawed • Primary colors: Black, White • Coat length: Short

 

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