Everything but the Kitchen Sink Pizza

31 03 2009

BLOGGER: KATELYN

I thought it would be fun to make a pizza tonight but instead of just using traditional toppings,  to look in the fridge for something more fun (and of course spicy to get this baby moving!) What I found was mozzarella cheese, the remains of a jar of sauerkraut canned by Grandma Rena, one lonely pickle, white button mushrooms, kalamata olives, marinated artichokes, and a very hot jalapeno:

pizza toppings

Tony threw together a very simple sauce which consisted of a can of fire roasted diced tomatoes, basil, garlic, salt, pepper and some crushed red pepper flakes:

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I can’t believe how tasty it was when we put it all together and baked it until it was bubbly:

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ADDED:  Tony here.  Just wanted to note that the crust was homemade.  The recipe can be found here.  The “kitchen sink” pizza was really fun to eat because all of the acidic ingredients worked well together.  The sauerkraut, pickles, olives, and artichokes all blended together into a tangy treat.





Panang Tofu Curry

31 03 2009

In attempts to get the baby thing moving, it is our plan to eat as many spicy dishes as we can cook up this week. To kick things off we made a curry dish. I love Tofu and we really don’t eat that much of it so this recipe for Panang Tofu Curry that Tony found was quite a treat:

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BLOGGER: KATELYN

Panang Tofu Curry

1 1/2 TBL olive oil

1/2 C finely chopped shallots

2 TBL finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 C peanut butter

2 tsp turmeric

1 tsp ground cumin

1 tsp hot chili paste

1 C water

14 oz can coconut milk

3 kaffir lime leaves or 3 TBL fresh lime juice and 1/2 tsp lime zest

1 TBL (firmly packed) light brown sugar

2 14 oz packages organic firm tofu, drained and cut into 1 inch cubes

about 3 medium carrots, peeled and sliced

1 1/2 C broccoli florets

1 TBL fish sauce

Heat oil in a heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, fish sauce, and chili paste; stir until fragrant, 1 to 2 minutes. Wisk in 1 C water, then coconut milk, lime leaves, and brown sugar; bring to a simmer. Season sauce with salt. Add tofu, carrots, and broccoli florets; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

ADDED:  Tony here.  Katelyn didn’t mention that I worked the tofu a little bit before adding it to the dish.  I dredged the tofu chunks in cornstarch and then pan-fried till crisp.  I did this as the first step, took the tofu out, and then added them at the last second.  However, a better strategy might be to simultaneously cook everything so the tofu stays crisp.





Before and After

28 03 2009

BLOGGER:  TONY

Before:

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After:

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Not Crappy Fried Crappie

22 03 2009

BLOGGER:  TONY

Fried Crappie

Grandma Rena gave us some crappie from Grandpa Gary’s fishing exploits last summer.  I had never prepared this type of fish before.  In truth, I’ve done very little freshwater fish cooking because my father and I are (really!!!!) terrible fishermen.  Whenever we’ve gone out to fish together, the highlight is always the snacks because there is never any fish on our hooks.  So, to prepare the crappie I had to venture into cyberspace to find a recipe.

What I found was this recipe from Activeangler.com.  It seemed fairly safe with an interesting breading of crushed buttery crackers and I used it to come up with this recipe:

Not Crappy Fried Crappie

1 lb fresh crappie filets

1 1/2 cups crushed buttery crackers, such as Town House

1 tsp garlic salt

1 1/4 tsp Old Bay seasoning

1 egg

1/2 cup water

kosher salt and freshly ground black pepper

Prepare a deep fat fryer with the oil at 350 degrees.  Mix the cracker crumbs, garlic salt, and Old Bay seasoning in a bowl.  In a separate bowl, mix the egg, water, 1/4 tsp Old Bay seasoning and salt and pepper to taste.  Dip the crappie filets in the egg mixture and then place in the crumb bowl.  Cover the filets with the crumbs, pressing down to adhere.  Fry in the hot oil for about 2-3 minutes or until golden brown and crispy.

The result should be a lightly breaded and crispy piece of fish.  Crappie has a very mild flavor that plays well with the buttery crackers and the seasonings.





Breakfast in Bed

22 03 2009

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Spiced Lentil Tacos

18 03 2009

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BLOGGER: KATELYN

Spiced Lentil Tacos

1 Tbl olive oil

1 cup finely chopped onion

1 clove garlic

1/2 tsp salt

1 cup dried brown lentils, rinsed

1 package taco seasoning

2 1/2 cups vegetable broth

1/2 cup sour cream

1 chipotle chili in adobo sauce, finely chopped

2 tsp adobo sauce

8 taco shells

1 cup shredded lettuce

1 cup chopped tomato

1/2 cup shredded cheddar cheese

Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Mix sour cream, chile and adobo sauce in a bowl. Uncover lentils and cook until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Top with 2 heaping teaspoons sour cream mixture, lettuce, tomato and cheese.

The lentils are a perfect substitute for ground beef or chicken, what is traditionally used in tacos. If you have little experience with lentils don’t be afraid. They are very easy to work with and have little if any taste at all. The texture is much like that of rice or small beans and when seasoned up and topped with fabulous fixings I guarantee you won’t be missing the meat!

Here are the lentils cooking up:

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and a taste test

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Perfect- Enjoy!





Baby Shower!

17 03 2009

BLOGGER: KATELYN

My mom and sister hosted a baby shower in my honor this past weekend at my Mom and Dad’s house in Sauk Rapids.  Guests included friends and neighbors, grandmas, aunts, cousins, and some of my soon to be Breidenbach family who traveled over two hours to be there.  Tony came with to deliver the croissants he made for the shower and I had promised him some future father in law time in exchange. Sadly my dad had to be on the road most of the afternoon helping his sister move out of her apartment so Tony was stuck with me and a house full of women all afternoon.  A bit nerve racking at first I am sure, not to mention disappointing, but he was very charming and I appreciated his company throughout the day.

Like any typical baby shower there were games, there were prizes, there were gifts, and there was great food!

Grandma Idey won the “How much do you know about Katelyn, Tony and Baby” game (my mom supplied fabulous prizes):

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People took a guess at how big around my belly is and Tony did the measuring:

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Some of my old neighborhood friends came:

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A great little thing my mom threw together (olives, tomato, basil and fresh mozzarella):

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Tony’s famous croissants:

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Some more guests (Look at that happy Grandma):

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Tony, excited soon to be daddy:

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A happy ending, cupcakes that we had to paint half blue so not to assume the gender of the baby:

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Now we wait … 4 MORE WEEKS!





Salt News

14 03 2009

Good news for ye salty addicts out there:  a recent study by the University of Iowa, as reported in this article (h/t Instapundit), salt acts as an anti-depressant of sorts.  In the study, researchers fed rats a diet with deficient amounts of sodium chloride.  The result:  rats shied away from doing pleasurable things like drinking a sugary substance or pressing a button that caused a pleasurable sensation in their brain.  (To avoid any confusion, the pleasure button is true.  I can’t make something like that up!)  Since a loss of pleasure in pleasurable activities is a key indicators of depression, the researchers surmised that salt elevates the rat’s (and presumably human) mood. 

Sweet, huh?  Now the next time I’m feeling down, I’ll just skip down the local salt lick and have my way with it.  But wait.  According to the researchers, this physiological basis for ingesting salt is not a good a thing because it makes us eat too much salt.  That is, this mood-elevating property of salt may make us overconsume it.  In fact, the researchers suggest that salt is an addicitve substance, much like a drug. 

This seems absolutely insane to me.  If someone stated that humans NEED salt to survive, that salt consumption has an evolutionary basis, and that animals have taste and memory systems that remembers salt sources, wouldn’t the natural conclusion be that salt is good for you?  That salt is pleasurable because our bodies want and need it?  That it isn’t a sign of addiction to desire something that our bodies need to function?  We might as well call eating an addiction too, since so many of us like to overconsume that as well.  My point is that calling a desire to consume something necessary to the body an addiction seems silly.

But let me be as fair to the researchers as possible.  Their position is that humans really only need about 2 grams of salt per day to survive.  Yet, we eat, on average, about 10 grams of salt per day.  Hence, assuming the negative health benefits of overconsumption (which I don’t share but that’s another story), it would be an addictive behavior to consume more than that amount.  For example, many people are told to reduce their sodium intake but “have trouble doing so because they like the taste and find low-sodium foods bland.”  In other words, despite their doctor telling them to limit their salt habit, they just can’t kick it.  The researchers also noted the: 

“development of intense cravings when drugs are withheld.  Experiments by Johnson and colleagues indicate similar changes in brain activity whether rats are exposed to drugs or salt deficiency.”

So, whether the rats were deprived of drugs or salt, there was a development of intense cravings.  (The researchers, in all likelihood, have more to support their argument but all I’ve got is the article.) 

I’ll leave it to the readers to determine if those two arguments are strong enough to call salt a drug.  For my part, anything necessary to human survival shouldn’t be treated as a drug because that term should be (at least in the addictive sense) limited to things like crack.  I also have a really hard time with the seemingly implicit assumption that we humans should only be consuming the bare minimum of the necessities.  In this case, we’re ingesting five times the amount of salt that we absolutely need.  Anything over the two grams would be overconsumption and hence, addiction.  It’s a poor argument.  While the minimum we need may be 2 grams, that amount may not be the optimal amount we need to survive. 

Can’t we just enjoy salt?