Tag Archives: quick and easy

Here – and a piece of pizza on the side

I love living here. I love the quirky comeliness that makes this place my home. I love being five minutes down the street from an ex who still lifts heavy things when I need him to (this week it was a tractor tire). I love the craziness that goes on here – like the truck blowing up next door at 6:14 am on Sunday. I love that I meet friends in the grocery store. I love that I order farm-fresh produce from a friend and pick it up on Main Street on Wednesday afternoons. I love the mountain vistas I see everywhere I drive (especially after a long day of work). I love that after all these years of looking, here is home. I finally have a home, a place to put roots – quirky, crazy, lovely roots surrounded by quirky, crazy, lovely people. Those who lift heavy things, and grow delicious peas, and create and share and believe in the beauty that is here.

With that said, here is that last piece of my perfectly simple pizza – the assembly.

Ingredients:

1 pita

1 T parsley pest

5 slices vine ripened tomato

5 slices (or whatever fits the pita) fresh mozzarella

1 t. finely minced fresh oregano

salt, pepper, hot pepper to taste

1. Set oven to broil

2. Place whole pita on baking sheet (or pizza pan). Spread parsley pesto on the top. Add tomato, oregano and cheese. Top with salt, pepper and hot pepper.

3. Place under broiler and cook until cheese melts.

4. Enjoy the simple, easy perfect perfection that is a 5 minute pizza.

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As promised…the second step to a simple meal

Something tells me that this week is going to be a wonderfully delicious dinner week. Tonight I had peas with mint a simple version of this recipe of chicken and peas, but instead of chicken I used rice. So amazingly yummy with a glass (or two) of white wine – well, I’m one very happy girl.

So back to yesterday’s simple and easy meal. Last night was the recipe for the perfect pita. Tonight is the next step, parsley pesto. Yes, I have posted this recipe at least twice but the fact is that this essential condiment is in my fridge at all times. It adds a depth of deliciousness that makes even plain pasta a heavenly meal. Thus, once again, I present one of my favorite things in the world.

Parsley Pesto

1 bunch parsley leaves (reserved from the stock recipe)

1 clove garlic

1 – 2 T. olive oil

salt and pepper to taste

Combine everything in a food processor until completely chopped and relatively smooth. Put in air-tight container and refrigerate for up to two weeks. I prefer my pesto a little on the dry side, if you would like it more liquid than add another tablespoon or two of olive oil.

Unbelievably delicious? Grill some chorizo sausage. Split down the middle and place on a fresh baguette or roll. Slather the pesto on top and enjoy.

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Icky is the word

I have a killer cold. Snotty, congested, coughing and just all around icky. I not only feel icky, I look icky. This weekend started with me being sent home from work because (even though it wasn’t directly spoken) I was grossing people out. I spent the rest of the time in a Nyquil-induced haze.

I did take the time to make a heaping pot of wholesome, chock-full-of-goodness chicken stock – complete with chicken feet. I know, I know, chicken feet! Talk about icky, but I’ve been told by several truly awesome cooks that chicken feet are the key to the most awesome chicken stock you will ever have. And after this weekend’s batch I am in complete agreement. The stock turned out so amazing that I am convinced a week of quick and easy chicken soup will have me back to the picture of health in no time.

Here is an older recipe for chicken stock. If you can find chicken feet (which I highly recommend) throw in about a pound to pound and a half. They add a dense richness to the flavor.

Quick and Easy Chicken Soup (serves 1)

Ingredients:

1/4 c. chopped onion

1 large celery stalk, chopped

2 medium carrots, chopped

2 c. chicken stock

1 T. parsley pesto

Cooked noodles or rice (optional)

  1. In a medium sauce pan, heat 1T. olive oil.
  2. Add onion, celery and carrots. Saute over medium heat until fork-tender (about 5 minutes).
  3. Pour in chicken stock and bring to boil. Cook for additional 3 minutes.
  4. Remove from heat. Stir in parsley pesto and noodles if desired.

This recipe is my go-to for a quick but hearty soup. In less than twenty minutes I have the most delicious and fortifying soup chock full of veggies. Perfect when I’m feeling tired, cranky or just plain icky.

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