Share a Spoon - Veggie Pie

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Welcome Smackers!
Share a Spoon 
is
VEGETARIAN
this week!
Michelle over at Momma's Pixie Dreams who owns three of the cutest little girls ever, asked for a vegetarian theme.  She's the hostess with the mostest this week so make sure you go love on her afta afta (best Mr. Miagi impression).
When I said it was vegetarian week to BDC, Kamden overheard me and almost had a melt down.  He was devastated and thought I meant we weren't eating meat all week.  I told the little carnivore to calm down, it was just one day.  Then he found out I was making pizza and he was completely fine with vegetarian after that.
It's funny, he doesn't realize how often we actually do go meatless.  I make a lot of pasta dishes.  A LOT.  Actually, it's kind of ridiculous how much pasta we eat.  Anycarbs, unless I make meatballs, or meat gravy (red sauce with meat), it's almost always a vegetarian meal.
That just goes to show you how well I hide the veggies much they pay attention.
So....PIZZA PIE al la vegetarian!
Pizza at home is soooooooo much better than delivery.  Plus, you control what goes into the sauce.  Now you can certainly buy pre-made sauce.  I really don't take any issue with it.  BUT....READ THE LABELS!
Big caution here.  Make sure, especially if you are going vegetarian, that there isn't meat in the sauce.  Even if it doesn't say meat sauce on the front.  READ THE LABEL.  There are some really great all natural sauces out there with no preservatives. No citric acid.  No from concentrate.  No MEAT.
Easy as Pie Dough:
1 cup warm water1 package active dry yeast1 tablespoon sugar1 tablespoon kosher salt2-3 tablespoons olive oil3 cups of all purpose flour
In a mixer, or large bowl add warm water, sugar, salt and package of yeast.  Let the yeast foam.  Takes about 5 minutes.  Turn the mixer on low and add 2 Tablespoons of olive oil.  Start adding the flour slowly a cup at a time.  When all flour has been incorporated turn the mixer on medium and let the mixer knead the dough for 5-6 minutes.  (If all the flour doesn't incorporate, drizzle the extra Tablespoon of olive oil in.)
If you don't have a mixer with a dough hook, simply incorporate all the ingredients as discussed above with clean hands and knead the dough for about five minutes on a clean floured surface.
Add a couple of drizzles of olive oil around a clean deep bowl and add your dough ball to the bowl.  Make sure to coat all of the dough turning over once and then cover with a clean dish towel.  Allow the dough to rise for an hour or so until it doubles in size.

Now, I made two different pizzas.  One with a basil pesto for the sauce and the other with a sun-dried tomato pesto.
I made a fresh basil pesto but used a jarred sun-dried tomato pesto that I purchased at a specialty shop.  However, making a fresh one would be just as simple.  You could certainly also use a jarred pizza sauce that I talked about above.
Now, lots of people think they don't like pesto because all they have tried is some canned nastiness from the store.  While there are plenty of fresh pestos available out there, that stuff in a jar that looks...um...brown?  YUCK!
Fresh Basil Pesto:
1 handful (bunch) Italian Flatleaf Parsley2 handfuls (bunches) Fresh Basil3 large garlic cloves1 teaspoon salt1 teaspoon fresh cracked pepper1 teaspoon crushed red pepper flakes1 lemon juiced1/2 cup grated Parmesan Cheese (again no green can!)1/2 pecans (I use them because I like them.  Substitute walnuts or pine nuts if you like.)1/2 cup olive oil

Throw all the ingredients except the olive oil into the food processor.  Pulse a few times.  Turn the processor on and drizzle olive oil in until the pesto is creamy.

This pesto freezes great.  You can freeze it for up to 3 months.  It is great on pastas.  Boiled or roasted potatoes.  In salads, on panini sandwiches.
Assembling your pizzas.
Roll the dough out on a lightly floured surface.  I made a round pizza and a  sheet pan pizza.  I always line the counter top with wax paper and flour that.  That way there is no flour clean up.  Just fold the wax paper up and throw it away.
Sprinkle the pizza pan or sheet pan with corn meal so your dough doesn't stick.

Press the dough out to the sides.  Dimple the center of the dough with your finger tips.
Drizzle the dough with olive oil and spread over the entire surface with a pastry brush.

Add three heaping spoonfuls of the pesto to the pizza dough.

I sprinkle with a little Parmesan and then add the toppings.
For the basil pesto pizza, I spread several teaspoons of ricotta cheese.  Then top with a mix of Smoked Provolone and Mozzarella.
For the sun-dried tomato pesto, I chopped a seeded large tomato, 1/4 of a medium red onion and stirred in a heaping tablespoon of the basil pesto to make a bruschetta topping.  Top with the same mix of Provolone and Mozzarella. 
Bake in a 500 degree screaming hot oven for 10-15 minutes.  Your oven may be different then mine.  Keep an eye on the pizza.  The oven is HOT!  (If you have a pizza stone, cook the pizza as you normally would on your preheated stone.

That's it.  Slice and serve.  I promise, you will not miss the meat.
Now three things: 1 - Leave me some love.2 - Go love Michelle Pixie.3 - Link up your vegetarian recipes.
LOVE!

Wordless Wednesday - It's All About Me

How could you ignore that face?

My little Monkey Princess woke up in a great mood today!

She wants to play!

So, have a Happy almost Wordless Wednesday!

See ya back here tomorrow for some vegetarian delights!

PINT - New Rules

It is STICKY LOVE DAY!
Get sticky, it's fun!

(This has nothing to do with Survivor)

Share a Spoon Theme - Where's the Beef?

Happy Saturday Smackers!

It's THEME Time!

"where's the beef?"

NOT HERE

(Google Images)

There's no beef, or chicken or pork either.

We are going MEATLESS!

My favorite mommy with nothing but girls Michelle from Momma's Pixie Dreams asked for a vegetarian theme.

All you bakers out there can relax.  As long as it has fruits or vegetables and no meat we're good.  This isn't a vegan week so you can use eggs.

This week's theme provides a lot of flexibility.  If you are a cook, I'd really like to see some main dishes for this MEATLESS theme though.  

See you Thursday for some hearty meat free eats!

(Google Images)

Reincarnation Wreaks Havoc on my Mornings

I am pretty sure, almost certain that I was a serial killer, or something equally as dreadful, ya know like an ambulance chasing attorney, or a big oil lobbyist, or a CEO of an Enron, or a dirty politician in a former life.  All the signs are there.  Instead of being appropriately punished by spending this life as a slug, or a fruit fly, I got a Kamden in the morning.


I am NOT a morning person.  I mean, I would rather let Mike Tyson punch me in the face than be up early in the morning.  I don't sleep much as it is.  When I finally do get to sleep, my little four foot tall walking talking alarm clock goes off.  It's like a bullhorn going off right next to your ear too.


Kamden suffers from SHORT MAN syndrome.  He talks loudly when it's quiet.  When it's loud...he screams is louder.  He talks over everyone.  In the morning he starts talking the moment his feet hit the floor.  Did I mention he's loud?


Kamden is also ADHD as most of you know.  So...add to that a sleep deprived, morning hating, OSCAR THE GROUCH ain't got nothin' on me Mommy with ADD to the mix and it's a recipe for death and destruction disaster.


Our mornings typically consist of the following things:


Crying
Screaming and Yelling
Tears
Scavenger Hunts for shoes, backpacks, school planners, homework, shoes, shoes, shoes.
More tears....
still hunting....
Copious amounts of caffeine for Mommy.


This morning?  The child couldn't find his shoes, couldn't find his Friday folder, couldn't find his planner, put on the same clothes he wore yesterday after getting a shower, only gets to eat today because his brother was sweet enough to put his lunch in his backpack after Kamden left it on his bed while searching for said items he was scavenging for.  Finally, when he was headed out the door, minus one Friday Folder, he starts walking to the neighbors house for his ride.  Oh, did I mention she was sitting in the driveway?  Kooper is steady yelling "Kamden, Kamden, Kamden!"  He just keeps walking.  I chime in and he finally notices.


So....do you see?  I am being punished for something.  I'm pretty sure it was my former life.  Otherwise I would have been blessed with patience.  I have none.


What were you in a former life?  (If you were a butterfly or a fairy or a unicorn or something really cool, I don't want to know.)


Happy Friday...I am off to cook all day.  Granny's turning 86 today and I am making dinner for the whole famn damily.

Share a Spoon - Creamy Pumpkin Rigatoni

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Happy Thursday Smackers!
It's Share a Spoon Time!
GOURDS(well ya know, the things that make gourds *wink*)
I really love all the flavors of fall.  The root veggies, the hard squash varieties, the apples and fruits, and of course all the baked goods.  I absolutely love Fall Foods!
I thought about making some pumpkin confection for this week's theme, but I will wait for our actual PUMPKIN only theme.  This week I thought I would offer up my savory squash/pumpkin sides.
First is simple and really, it's not a recipe.  I cut up a large onion.  In a deep frying pan sauté the onions in olive oil until they are completely cooked through.  Add in 6-7 summer yellow squash that have been cut into thin rounds.  Grate in 2 cloves of fresh garlic (garlic powder is a fine substitution here), salt and pepper.  Cook the squash until onions are caramelized and the squash is soft and browned.  I can't make enough of this.  Every last bit is always eaten.  Even from my picky, I hate vegetable boys!
Now this is an actual written recipe that you can follow.

Creamy Pumpkin Rigatoni
Ingredients:
1 box prepared Rigatoni (or any ridged short pasta)1 - 15oz can pumpkin puree3 Tablespoons Olive Oil2 Tablespoons butter1 teaspoon oregano1 teaspoon crushed red pepper flakes2 cloves grated garlic1/2 cup heavy whipping cream1/2 cup grated parmesan cheese1 cup reserved pasta water1/2 teaspoon ground nutmegsalt and pepper
Directions:
Cook pasta according to directions on the package.  Be sure to salt the water liberally. Reserve 2 cups of the pasta water.  Drizzle a bit of olive oil on the drained pasta and add a handful of parmesan cheese.  The cheese will stick to the pasta.  The sauce will stick to the cheese.
While the pasta is cooking start the sauce.In a large sauce pan melt the butter and olive oil together.Add in oregano, red pepper flakes and grated garlic.Allow mixture to cook over low heat for a few minutes.Add in pumpkin puree. (Be careful, oil is hot and may splatter up.)Stir well to incorporate the oil and spice mixture with the pumpkin.Stir in cream and parmesan cheese.Add one cup of pasta water.Grate in fresh nutmeg.
Pour the sauce over the drained and cheesed pasta.  If the sauce is a little thick add a bit of the reserved pasta water to thin it out.
(Cook's Note:  Um...do not use that green can of parmesan.  That stuff is way to dry.)
My picky boys love this pasta.  Absolutely love it.  I top the pasta with a sprinkle of parmesan just to make it look pretty.  It pairs nicely with chicken or pork chops!

Alrighty Smackers, there you have my savory pumpkin dish.  Plus a yellow squash simple quick fix.  What are your favorite squashy dishes?
Share with us won't you?
Now, leave me some love and go check out the links!

Little People Lexicon aka Toddler Mommy Mouth

(Image provided via Google Images.)

Everyone knows I am sort of a word nerd.  I use the proverbial five dollar words in everyday conversation.  My children have always had a larger than normal (for their age) vocabulary as well.  I believe they are, in fact, just little people so there is no reason for that goo-goo ga-ga baby talk.  That just inhibits their ability to grasp the English language correctly.


Having said that, there are many Little People speech fumbles that end up becoming part of our lexicon forevermore.  I constantly have Toddler Mommy Mouth moments where I have adopted their blunders for the actual phrases.  The bad part?  I don't even have any toddlers.  I haven't had toddlers for quite sometime.


Kamden is 8.  I mean, we have Monkey Princess, but she's only 8 months old.  She says da-da and occasionally ma-ma.  That's it.


Sometimes though, kids say things that are so flippin' cute that from then on, you say them that way because, well, I don't know, they just become embedded in the brain.


Here are some examples....from our permanent Little People Lexicon which are now Romano-isms.


Nunderwears - These are also known as underwear. However, we all call them nunderwears.


My don't know.  Translation - I don't know.


My luz you.  Translation - I love you.


Gimme dem nips.  Translation - I'd like a kiss please.  or Give me those (them) lips.


Die-ent Coke is the equivalent of Diet Coke. <---this one actually came from my brother, who is 30.  We've called it die-ent coke for a long damn time!


Not nec-cess-celery. (A family favorite that is hard to break!) Translation - not necessarily.


There are a plethora of others, these are just a few of my favorites.  I often find myself in the midst of a conversation with another adult who has no children, or perhaps is just more cultured than I am, using Little People Lexicon and I get that blank stare or worse that slight eye roll.  It make me snicker to myself because for me, it takes me back to those moments that as a Mommy, I treasure forever.


How about you?  What's your favorite LP Lexicon?  Do you have Toddler Mommy Mouth?  Are there things you say incorrectly, on purpose because you did as a child?  Spill it Smackers...


Also, don't forget..tomorrow is SQUASH on Share a Spoon.  Bring your squask, zucchini, pumpkin, whatever flavor recipes tomorrow to SHARE!