After a long day of doing my physical therapy, I cannot wait to nourish my hunger with some homemade pizza. In an age where everything can be delivered at a touch of a button, it’s nice to sometimes go back to the basics. Here you’ll find my twist on a personal pepperoni pizza you can make yourself and enjoy at home. Pizza was something considered a special treat when I was growing up - something just for Friday nights and to be shared with soda and perhaps ice cream for dessert afterwards. Now pizza can be made as healthy as possible, even into a vegetarian dish! Using the ingredients below as a guide, and adjusting as you see fit, please enjoy this deliciously simple recipe! As you will see, you can make and enjoy this pizza for breakfast, lunch, dinner, or even cut up into a snack. Personalize it by flavoring it anyway you’d like. I add garlic to almost everything, and pizza is no exception! HOW TO MAKE PEG’S PERSONAL PIZZA Ingredients Mini pizza crust (I got mine from Vons but any supermarket probably sells them) Pizza sauce (I like to use Ragu but any pizza sauce will work fine I'm sure) Mozzarella (shredded) cheese Mushrooms (sliced) Minced garlic Minced chives Pepperoni Instructions
Bake at 450 degrees for 15 minutes or so until golden brown. Other toppings you may consider:
Pineapple Black olives Artichokes hearts Hearts of palm Onions Peppers Bacon (Tom's favorite!)
0 Comments
This is the best thing to do with leftover noodles from Baba’s Spaghetti. This recipe is so darn delicious and so easy to make! It has always been a favorite of mine and Annie’s! In a saucepan, spray some cooking spray and add some butter and melt the butter in the pan over medium heat. Add the cooked noodles and pour in some Egg Beaters (and add some crushed chives, Worcestershire sauce, salt and pepper). Cook until the Egg Beaters are scrambled, add some fresh avocados and then enjoy! This can be eaten for breakfast, brunch or lunch! Ingredients Leftover (cooked) noodles, 2 cups Egg Beaters, 1 cup Crushed chives, sprinkle to taste Worcestershire sauce, sprinkle to taste Fresh avocados, sliced, ½ large Salt & pepper, sprinkle to taste “When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left and could say, I used everything you gave me.” – Erma Bombeck This is the best Spaghetti Sauce I have ever had! I am not Italian...I did not grow up with Italians...but I would bet this is pretty darn close to Italian-made and Italian-tasting spaghetti sauce! Make it and taste it for yourself. This recipe is so darn delicious and easy to make! It has always been a favorite of mine and both my brothers and all of our kids and all of our friends and all of their kids, even as young kids! It sure beats what you can “doctor up” out of the jar! It’s especially good on Sundays because that gives you all day to let the sauce simmer. Be sure to enjoy it with your favorite spaghetti pasta noodle and Italian bread and salad. INSTRUCTIONS
In your crock-pot (or in a pot on top of the stove) add your already browned hamburger (spray the pan with cooking spray first). Add Pico de Gallo (diced green peppers and diced onions) and diced celery and the 5 cans of tomatoes (paste, puree, sauce, stewed, soup) and about ⅔ cup sugar to sweeten the tomatoes - this was always my mom’s specialty!! Add oregano, garlic, salt, parsley, salt and pepper to taste. Simmer all day - well, at least 6 hours. If you are simmering on the stove top and not using a crock-pot, then I suggest you simmer with a diffuser underneath to ensure the heat is small and even. After the sauce simmers all day (at least 6 hours), then boil the spaghetti noodles and ladle the sauce over the drained spaghetti noodles. Serve with some garlic bread and your choice of salad. This is really a meal to enjoy - so BON APPETIT!! FULL LIST OF INGREDIENTS: Cooking spray 1 lb hamburger Pico de Gallo (onion, green pepper) Celery Smallest can tomato paste Largest can tomato puree Medium can tomato sauce Medium can stewed tomatoes Can tomato soup ⅔ cup Sugar Oregano, Garlic, Parsley, Salt, Pepper Spaghetti noodles Garlic bread Salad "I have a discipline that has served me very well in my career and in my personal life... and that's gotten stronger as I've gotten older. I've always felt if I don't just have a natural knack for it, I will just out-discipline the competition if I have to - work harder than anybody else." -- Ryan Reynolds PLEASE BE SURE TO CHECK OUT MY INSTAGRAM AT POSTSTROKEPEG Thank You and God Bless!! Peg This is a fairly basic salad, but I like to add it into an Old El Paso Soft Tortilla Bowl (flour style) to “rev” up the look and flavor, and make the bowl edible too! Although please note that the soft tortilla bowl can be used for any salad you want to make! The soft tortilla bowl makes it easier to eat when finishing (after getting as much as you can with a fork in your unaffected, but not-so-common, eating hand). And the Pico de Gallo really adds some great spicy flavor!! This salad makes a great and healthy lunch or dinner. And depending how hungry you are, you can make it any size! This salad is very easy to make and can be made for lunch or dinner.
First add shredded lettuce, premade Pico de Gallo, pre-cut avocado (which I can get at my local Walmart or Target) and your favorite flavor croutons (mine happen to be garlic and cheese). Then I sometimes like to add any of the following to the salad to enhance it - egg salad, chicken, steak, pork, leftovers, you-name-it! And I finally add the dressing (my favorite is ranch - as it compliments the Pico de Gallo so nicely). Check my video of this recipe at my Instagram poststrokepeg LIST OF INGREDIENTS Shredded lettuce Pico de Gallo Avocado Croutons Any extras (such as egg salad or shredded chicken) Soft Tortilla Bowls Dressing (ranch) "Don't be pushed by your problems. Be led by your dreams." -- Ralph Waldo Emerson PEG’S FAVORITE CURRY CHICKEN SALAD I really like making this salad because I can use it in several meals during the upcoming week. It can be eaten alone as a salad, added to greens for a “kicked-up” salad, added to tacos or burritos, or added to bread for a sandwich! Because the Curry Chicken Salad can be added to several different meals during the week, you can make a larger batch and use it 2-3 times that week (depending how many people you need to feed besides yourself). My local Vons sells already pre-cooked, pre-cut chicken breast for $5.99/pound. It is healthy and fresh and ready to use. Ingredients
Pre-cooked, pre-cut chicken breast Pre-washed, pre-diced celery (also sold at my local Vons) Approx. ¼ cup Feta Cheese Approx. 1 T. curry powder Approx. ½ cup mayo Mix all ingredients together and refrigerate together for at least 1 hour. “It’s Not Whether You Get Knocked Down, It’s Whether You Get Up.” – Vince Lombardi As we creep into fall, nothing soothes the soul quite like a warm bowl of soup. Although it is still in the mid to upper 80's here in Las Vegas, this recipe brings me back to the cold winters in Indiana. I guarantee this recipe is sure to turn a meal into memories to share with loved ones. In addition, this soup is inexpensive and simple to make. And what makes this soup especially favorable is the homemade noodles that my mom taught me how to add at the end, just when ready to serve, and add just right! This potato soup can be made for any supper any day of the week, and even for lunch or for a snack. It is best if you let it simmer in the broth for approximately 4-6 hours to let the potatoes and your choice of other vegetables soften and the flavors all "warm" together. Again, my mom was Slovak and "grandma" in Slovak is "Baba". Her mom was my Baba and my mom was Annie’s Baba. When I was growing up, my mom made a lot of old fashioned Slovak food. I have already treated you very kindly with my mom's spaghetti. I even treated you with something special to do with the leftover cooked (bought) spaghetti noodles - noodles and eggs. Well here is another Slovak specialty - potato soup! I always looked forward to coming home to this special meal with its one particular secret ingredient, Slovak homemade noodles. The noodles were unbelievably good when cooked in this potato soup. These were delicious to me as a child and still today as an adult...a favorite of mine as a fall and winter soup. HOW TO MAKE SLOVAK-STYLE POTATO SOUP Ingredients for Soup 16 oz fingerling potatoes - washed, cut 6 oz pre-sliced celery (or use already prepared Pico de Gallo) 4 oz pre-sliced mushrooms (you may also want to add cut carrots and/or parsley) Sprinkle approximately 2 T fresh chives, 1 t sea salt, 1 t black pepper 32 oz chicken broth 1 10.5 oz can cream of chicken soup Ingredients for “Noodles” 1 cup of flour 1 cup egg beaters Instructions Pour the ingredients for the soup into a crock-pot and simmer for 4-6 hours on low. After the soup has simmered for about 4-6 hours on low, begin preparing the ingredients for the “noodles” in a small mixing bowl. Stir with a table fork or knife until the mixture has a thick consistency. Add the noodle mixture to the soup by using the knife to lift pieces gently into the hot soup while still in the crock-pot. Finally, let the noodles firm up in the soup for approximately 20 minutes. Remove from the heat of the crock-pot, let cool, and enjoy! “Anyone who tells a lie has not pure heart, and cannot make good soup.” ― Ludwig van Beethoven Breakfast in the morning is good, but who doesn't love breakfast for dinner? With only six ingredients, these French Toast Roll-ups provide the perfect sweet and savory mashup you've been craving! This recipe is definitely a go-to on days I want to maximize yum with minimal cleanup. Enjoy! As I’ve explained throughout this blog, my right side is very limited in usefulness. Given the fact that I used to be right-handed, cooking can prove to be quite a challenge. However, I did not lose my love for cooking after my incident and so, I continue to find ways to keep doing what I love by working around these challenges. This recipe has always been a favorite of mine since Tom made his first batch. Let me start by saying that Tom has never been a “cook” in the traditional sense - you know, one with measuring cups, a lengthy list of ingredients, formal recipes, hours of prep work, etc. But that never stopped him from making “guilty-pleasure” dishes for Annie and me after a long day of school and work. If you’re lucky, I might even post his famous quesadilla recipe in a later thread! As a matter of fact, when I was finally able to come home from the numerous hospital stays (and the not-so-great food that came with those stays), the first meal I requested at home was Tom’s French Toast Roll-ups (FTR). Perhaps it was the unforgettable and unique combination of savory and sweet, or the memories it brought back of times spent with loved ones. It should go without saying that FTRs are a favorite of all our family members and close friends whenever they come down for a visit. I figured since this is the first recipe I am sharing with you, post-stroke, I would choose one that is easy to make and loved by many! It should be noted that although the original recipe calls for the bread/meat/cheese “sandwich” to be rolled (like a taquito) but given my limited movement of my right arm, I have modified the recipe slightly to have the “sandwich” folded in half instead. HOW TO MAKE FRENCH TOAST ROLL-UPS For 6 Roll-ups you will need: Dry Ingredients
For batter:
For roll-up:
Pairs nicely with:
Maple Syrup (my favorite is Aunt Jemima’s Lite Maple Syrup) Honey |
Archives
January 2019
Categories |