Friday, June 26, 2020
Friday, March 27, 2020
PEPPERONI, TURKEY OR REGULAR
1 lb. pizza dough, divided, I bought pre-made from deli
Sauce, homemade or store bought
A pair of muffin tins
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)
|Stretch one half of dough across olive oil drizzled muffin tin. Add sauce into each cup and sprinkle cheese.
|Spread pepperoni across layer of cheese.
|Add more cheese.
|Cover with second half of dough, drizzle with olive oil.
|Cover with second tin and place on cookie sheet to bake.
|Bake until golden and bubbly, about 12-15 minutes.
|Invert onto surface to cool for 2 minutes.
|Cut into 6 pieces. Serve with extra sauce on side or as is.
D. Smith :)
Sunday, March 15, 2020
I came up with this a couple of mornings ago, before the break began. Time was closing in on us fast, and I knew the kiddoes wouldn't have time for a complete sit down and plated breakfast and make it to school on time. With some quick thinking I decided to layer the would be plated items in a 16 oz. plastic cup, so that when they started their meal, it was in a vessel that could travel also, if needed. I filled the lower portion of the cup with the fruit pick of the morning, fresh sliced strawberries (I added the fork before adding the waffles for stability and ease of movement) and quartered the blueberry waffles, so they would both fit in the cup and be in smaller, bite sized portions. I drizzled the whole shebang with some pure maple syrup. That way the excess could drip down onto the fruit and add delicious sweetness below.
Make it super special by adding some whipped cream to the top or stick in a couple of slices of crisp bacon or sausage links (your choice, regular or vegan) at the top, for a super meal on the go, for both the kids and the parents.
There is no wrong way and the fruit choices can be the same or mixed, depending on preference. This method will also curtail some of the additional dish washing, which will certainly be a part of the upcoming weeks. Let the kids pick the flavor profiles and they will receive it better, plus they'll have a go-to if they have to do it themselves. Have fun with it and Godspeed.
Saturday, June 15, 2019
The texture of the protein is nice and crisp on the outside, but also not mushy in the interior. There is actual 'bite'. I double dipped these pieces in milk and breading to protect the tofu and add an extra layer of insulation and backbone so it would not be so limp.
I added the element of ranch via the seasoning package. It's safe to say that many Americans, especially southerners are obsessed with ranch flavors. I personally prefer Southwestern Ranch, which consists of combining barbeque sauce and ranch, plus a splash of heat via Sriracha for me! Another splendid duo I adore is ranch and Thai Chili Sauce, a great dipper for crunchy, fried snacks like Cauliflower Egg Rolls or Delectable Beef n' Zucchini Wontons, also Chipotle Chicken and Caramelized Onion Wontons. Dippin' and Dining that's perfect for small gatherings and game days or just a day you feel like eating something tasty!
1 pkg. tofu, extra firm
2 tbsp. Dale's Steak Seasoning or to taste
Seasoned flour, such as A1
1/2 pkg. ranch seasoning
oil for frying
SPST (Salt and Pepper to Suit Taste)
Wrap tofu in several paper towels to absorb excess moisture on outside of tofu.
After several minutes, slice tofu carefully and evenly and lay slices on more paper towels.
Drizzle slices with Dale's.
Refrigerate for about 20 to 30 minutes, until ready to fry. Meanwhile heat the oil.
Once oil reaches 375*F, you are ready to drop.
Toss in Seasoned flour, then dip in milk, then toss again and place in hot oil.
Cook in small batches until floating and golden, about 3 minutes.
Drain on paper towels and serve.
For a Betterthaneverians version of this recipe, use one or more of the following:
Use liquid Aminos or Nutritional Yeast to marinate
Use a blend of Organic Coconut and Almond Flour to coat
Use a nut milk to dip
Add a blend of freshly fine chopped dill, parsley and chives in place of ranch seasoning mix.