Pizza with Roasted Red Peppers, Leeks, and Bacon

Was in a mood for pizza last night, so I made one with roasted red peppers (not jarred, the real thing), leeks, and bacon.

Got some dough from Carlino's and cut it in half to make this beauty!

Swiss chard doesn't get enough credit.

The WC Grower's Market is full of vegetables that I haven't seen nor cooked with before. I vowed to try cooking new things, even if it intimidates me. As long as it isn't found in a baked good!

Anyhow, I've been hearing about swiss chard. I didn't know what it looked like, so I asked the nice man at the market which one of his leafy greens was swiss chard. He pointed out a white-stemmed variety and a red-stemmed. He explained that the red was tastier and has lots more vitamins..sold!

So off I went, leafy tops sticking out of my reusable tote...back to the kitchen to search on swiss chard tips.

I found a lot of tips about the leaves, but even some use the stems! I decided to not let any of my swiss chard go to waste. I chopped off the stems, and sauteed them first in some green onion, garlic, and EVOO. Then I added the leafy tops to wilt, and added about a 1/4 cup of tomato broth (from a can of whole tomatoes) and a couple of whole (canned) tomatoes chopped.

Heaven!

My new fave side...at least for awhile. I made it with a roast rosemary/lemon chicken breast and some gold potatoes. I've started cooking for a diabetic friend, so I'm getting lots of practice in the kitchen :D

oh and I baked an acorn squash too....

Chicken Cacciatore

I trade recipes with my old boss Steve O. You should hear us talking in the halls like little old ladies, trading recipe secrets. He gave me this one, and I was feeling molto bene this weekend, so I tried it. Twas FAB! The recipe is here!

Why I hate baking.

EVERY. Batch. Turns out this way. Doesn't matter which recipe, which oven, which brand of ingredients. The common denominator is my cookie sheet. It is one of those insulated cookie sheets. I'm thinking this is the culprit. Because I used the pizza stone for the rest of the batch and you can see the difference in the 2 rows:

Still flat, but not as flat. Not to mention, they are HARD and practically inedible.

And that, is why I hate baking.

I'm a giver.

Here you go, Zibbs.

In case you were wondering...

I did break down and surrender to my craving for a Whiz Wit. Did the guilt outweigh the pleasure? Certainly not. I picked up Lilly early a couple weeks ago, and headed into Philly to Geno's Steaks. There was even a news crew there, doing yet another segment on the cheesesteak competition between Pat's and Geno's. The story never changes, c'mon people.

I love the cheesiness (and I don't mean that in a bad way - I'm from Delawhere? for Pete's sake) that comes with the entire experience. The over-exaggerated rudeness, the gold chains, the Phillyspeak, the neons, the photos of celebs (known and unknown) plastered all over the joint. Not to mention the fear that comes with the rules of ordering. It's all near and dear to me.

So I ordered 2 Whiz Wits (this is a cheesesteak with Cheese Whiz and fried onions). Overzealous? Yep. I didn't even eat the 2nd one - well I ate a piece the next day, but nuking a WW just doesn't cut it. Plus my arteries were screaming for mercy.

It was definitely worth the trip, the experience with my Girl, and taming the wild craving I had for months! I'm good for another year or so.

I learned something today.

Never had heard of a "meme" until I read Some Guy's Blog (no really, that's his blogname) and he tagged me I asked to be tagged to complete this meme. Is that what you do with a meme? Fill it out? Is it like the "slambooks" I used to make in grade school? You know, like the one I purposely created just so I could see if Blaine Orth really liked me? He didn't, BTW.

Anyway, thanks for the tag, SGB! Even if I had to pout ask for it.

• Clothes: I own mostly blacks and browns. I rarely have to worry about matching things up in this case. I am no fashionista. I don't accessorize, because my hair is an accessory all on its own. If I try to add to it, I just look like a coat hanger. I heart jeans, I hate underwear.
• Furniture: Earthy tones, mostly. I like when pieces don't match, but I can't seem to pull it off. Seeing wires sticking out from behind any piece of furniture is enough to make me homicidal. I loathe clunky TVs.
• Sweet: I am a brownie junkie. I eat half the batter before I even get a chance to bake them. On the contrary, I don't like to overdo desserts, but a small piece of chocolate after a meal is just right. I adore cannolis and tiramisu.
• City: I haven't been to many of the middle states and nowhere on the West Coast. I've been to Italy, and many of the islands. Of course there is no place like home, but if there was ever a place that made me think "I could just send for my things and stay here", it would have to be Acquavella, Salerno Italy. Lucca, too.
• Drink: Water. When I wanna get tipsy, a glass of red is always first choice, unless I'm in a serious beer mood, then it's a belgian white. Mojito is my favorite mixed drink, and I've had them in 4 places that can't be beat: Mikimotos, Cuba Libre, Larios in South Beach, Bahama Breeze.
• Music: Adding music to my collection is like being accepted into the clubhouse . I have to really like an artist for me to add their stuff to my collection, and it must meet certain criteria. I am really picky about accepting new artists into my club (I think the Killers are the last new group to make the cut). But once it's there, it's like...timeless. I never tire of it, and I can listen to it over and over and over again. I listen to lots of Spanish music - it helps me retain the language.
• TV Series: Lost (I prefer watching it on DVD once the season is over). Family Guy. I like to watch The Office if I happen to be awake at that time. Otherwise, primetime TV blows. All TV must be viewed in Closed Captioning. Period.
• Film: To date: Donnie Darko. So much so, that a good friend of mine bought an autographed script for my b-day. Thanks JB! I was surprised by how much I enjoyed Sweeney Todd.
• Workout: My employer has a gym...excellent perk and inexpensive. In fact, it almost pays ME to workout there because we earn "fitbucks" for any exercise we enter into the computer. We can spend fitbucks on workout attire, ipods, etc. Cardio hates me. I hate it more.
• Pastries: I never met a cheese danish that I didn't like. West Chester Scoop's cinnamon sugar donuts, but while they are still warm and crunchy. MMM!
• Coffee: I heart coffee in the morning. I'm learning to enjoy espresso from my new espresso pot. Espresso must be accompanied by a biscotti, and coffee by the Scoop's donut.

Ready for the tags? You're it...

UBP
Mo

I don't know why.

But this cracked me up!

Doodle

This is what happens when you're deep in thought. What do you see?

Brazilian Keratin Treatment

When I went to my salon, I was asked to be a model for the Brazilian Keratin Treament for a training/certification session for the staff. It's a new product most high-end salons will be offering. Apparently, I was the perfect candidate since I had highlighted hair, and natural curls that could be dry/frizzy at times.

I agreed to do the treatment, since they convinced me that I wouldn't lose my curl, only my frizz. I was little leery since everything I read on this said it was a straightener, and I really do enjoy my curls. I think they sort of identify me, too. Add to that, it would be a free service (normally $350-$500 depending on length and type of hair).

So I did it. I went and sat there for about 4 hours while 3-4 people (at a time) yanked and tugged at my locks.

All in all here is what I understood:

• I couldn't wash my hair for 4 days
• I couldn't pull it back or tuck behind my ears
• I couldn't get it wet, and if I did, I had to blow dry it right away.
• I could not use any product.
• Active ingredient? Formaldehyde.
• Lasting effect? 4-6 months (just washes out)

After the treatment was applied, my hair was dried with the dryer, then flat-ironed to bond the treatment. I was sent home to follow my instructions. They gave me some shampoo and conditioner too.

Today I could wash it, and the results are in. If I had to do it again, I wouldn't. I still have curl, but it takes a hell of a lot of scrunching to get it that way. It's softer. Less volume. I think it's really meant for those who have uber-damaged, unmanageable hair (I didn't - my hair is pretty healthy overall). Luckily I didn't pay for it, and it will be back to normal in a few months (or less if I'm lucky).

Final thought: If it ain't broke, don't fix it. Even if the fixin's free.

Seafood Linguini

This was simple and light and QUICK, since I didn't even have to go to the seafood store. TJ's has a frozen seafood medley that ain't not bad.

Mind you, nothing can beat fresh seafood, but this was very fulfilling for a weeknight.

Recipe here.

Dueling Pizzas

Lilly and I made two kick-ass pizzas tonight, and I can't decide which is better. Both turned out SO good! I took a lump of TJ's fresh herb pizza dough and cut it in half to make two pizzas. I like the idea of mishapen pizzas - it reminds me of something more authentic and rustic.

I had a hankerin' for a white, cheesy, garlicky pizza, but I also was jonesin' for the pop of salty meat and red sauce in my mouth. What's a girl to do?

Here was the solution. If all decisions were this easy!

Broccoli/Ricotta Pizza Bianca was a base of a high quality EVOO (Extra Virgin Olive Oil), chopped basil, sea salt, and garlic smashed into a paste. Topped with cooked broccoli (also drizzled with the base oil), ricotta cheese, buffalo mozz, locatelli, and shredded mozz.



Tomato Bacon was a base of TJ's Pizza Sauce, then locatelli, then shredded mozz, then thick-cut slab bacon (previously cooked), buffalo mozz, and grape tomatoes (seeds removed to prevent a soggy pizza).


Popped into the oven on a pizza stone at 450 degrees for 8-10 minutes.

Eat Your Heart Out, Alice.

• 2-3 pork loin chops, cut 1 inch thick or so
• 1 green apple (tart), cut into clices
• 1 leek (just the white) cut up
• 1 cup of apple juice
• 1 tsp chopped fresh rosemary
• 1 tsp lemon zest
• sea salt
• cracked black pepper
• 2-3 turns of EVOO

Roux:

• 1 TB flour
• 2 TB water

An adult version of Peter Brady's "porkchops and apple sauce...isn't that schwell??"

Season the chops on both sides with the salt and pepper. Heat a stainless steel pan over Med-high heat, get your oil nice and hot. Add the chops, sear on both sides, about 3-4 minutes per side.

After you flip the chops, add the leeks and apples. 
There should be enough oil to wilt them. Once soft, add the apple juice, zest, salt, pepper, and rosemary. 
Bring to a boil, then reduce heat.

Mix the water and flour in a glass with a fork. Add the roux to the pan and bring to boil again until thickened. Remove from heat, serve over brown rice. 

Bucati with Pesto, Peas, Tomatoes, Artichokes, and Chicken

Recipe here!

A really QUICK, and really EASY, yummy meal! I got the Bucati Pasta at Trader Joe's. It reminds me of a pasta I had in Italy. Very thick, round, almost worm-like. This is the closest thing I can find here in the US. The only thing I found troubling was that it's hollow! So much for successful "slurping" into the mouth. They serve more like straws that way. :P

New Healthy Snack

Tried jumping on the greek yogurt bandwagon yet? I just got mine, and oh man! Anything but the sugar-loaded, separated and runny yogurts you'll find in our grocery stores. 

Trader Joes carries Fage Total (pronounced Fa-Yeh!). It's a 7 oz single serving, but it seems like 2 servings to me, since it's such a thick, creamy and lucious treat. I topped it with some thawed berries (called Berry Medley - also from TJ's.)

No sugar added, and it hit the spot!

Beefy Stew

The pic isn't the best, but the stew was! Recipe here.

Black Bean Veggie Quesadilla

Another quesadilla you say? Damn skippy.

Fancy find at the Grower's Market

I found some rainbow carrots today at the Grower's Market! I may have been living under a culinary rock, but I've never seen these and I got so excited! They are orange, yellow and white.

They made their way into the crock pot and have joined their friends in a Beefy Stew.

Ham and Gruyere Tarte

I don't cook on Fridays. This has always been my rule. But in recent years, I'm enjoying cooking (and saving $$) so much, that I can't help but cook on Fridays. Even if it's a quickie.

Tonight I made a ham and gruyere tarte with carmelized onions and arugula salad with goat cheese and fig balsamic.

Perfect little meal for a Friday night.

And winner by default...

Did you think I didn't survive the Wy-Tri? Well I did, I and sucked doing it.

I only did one leg of it, and I had worse timing than women who did the entire thing themselves! I did the bike at 6:44 mins. Women who rowed 1250 meters, THEN did the 2 miles on bike, THEN ran a mile, ended up with a better bike time than I did. WTH!

I hate cardio.

Overall, I think our team did well. To make it even more retardedly funny, we will win the women's team category by default because we are the only team of women. HA!

I'm a winner.

"Whiz Wit"

I am SO craving one of these right now! I was up from 1:30 am - 4:30 am last night and I was watching the travel channel and who was on? Joey Vento! Owner of Geno's Steak in Philly. Proudly sporting his gold medallion in fine Philly style.

My mouth was watering watching this show! I seriously considered getting in the car and driving to Passyunk Ave just to get one. But then I remembered my Wy-Tri and quickly whipped my irrational thinking back into shape.

Dang Wy-Tri!!

Wy-Tri....Why Try?

***Cue Rocky Theme***

So I signed myself up for the triathlon at the gym today. I always do this to myself. I'm very good at convincing myself that I can train for these things in time, then I over do it and end up in the nurse's office like I did last year.

But this year, I'm not attempting the whole thing myself. I'm on a team, only doing the bike portion. In all, there is a 1250 row, 2 mile bike and 1 mile run.

So I'm carboloading and proteinizing my body and I have no idea if I'm doing it right, but I also drank some creatine in my water today and this stuff is crunchy! It doesn't dissolve! It's like getting a sandy clam in your mouth.

T minus one hour and counting. Why do I do this to myself?