Cheesy Veggie Pizza

when you FINALLY achieve the right crust..the
pizza possibilities are endless!..i chose to do a
nice and cheesy sauteed veggie pizza

INGREDIENTS:
---Crust
• 1 (¼ oz.) packet active dry yeast
• 1 tsp. white sugar
• 1 c.  warm water
• 2½ c. bread flour
• 2 tbsp. olive oil
• ½ tsp. granulated garlic
• ½ tsp. onion powder
• 1 tsp. salt
---Sauce
• 1 (6 oz.) can tomato paste
• 1 tbsp. olive oil
• 2 tbsp. fresh/dried herbs
• ½ tsp. black pepper
• pinch of salt
---Toppings
• 2 c. sliced multicoloured sweet peppers
• ½ thinly sliced onion
• 4-5 thinly sliced mushrooms
• 2 thinly sliced jalapeños
• 1 clove grated garlic
• 2 tbsp. olive oil
• salt/pepper to taste
• 1 (8 oz.) block cheese (i used Monterey Jack)

INSTRUCTIONS:
Preheat oven to 450℉
1. dissolve yeast & sugar in warm water then let
it sit for about 10 minutes
2. add 2 tablespoons of olive oil to a pan on
medium high heat then lightly saute the garlic,
peppers, onions, mushrooms & jalapeños with
salt/pepper to taste then set aside

3. after the yeast has activated & become foamy,
stir in flour, salt, granulated garlic, onion powder
& oil then form into a ball
4. lay dough out onto a lightly floured surface and
pat or roll into desired shape & thickness (i tried to
be fancy & tossed it in the air a few times..yeah..it
ripped a little....don't try that unless you're a pro)

IT'S NOT PERFECT..THIS IS WHERE YOU CAN IMPLEMENT THE WORD "RUSTIC"

5. carefully transfer crust to a lightly greased pizza
pan dusted with cornmeal (gives the crust that extra
crisp sound when you cut it)

6. mix together paste, olive oil, herbs, salt and
pepper then spread evenly on the crust

8. shred a generous amount of cheese over the
sauced crust (i used the whole block) then add
toppings

9. bake pizza for 15 to 20 minutes or until
golden brown

Red Sockeye Salmon Stuffed Baked Potato

i've stated before that most of these recipes
are experiments..combinations, concoctions
of foods & flavors some may find weird...but
may also find them to be quite tasty like i did
..so i'll continue to share in hopes that some
of you will be brave enough to try them out..

INGREDIENTS:
• 7-8 oz. can Red Sockeye Salmon
• 2 medium potatoes (russett, red, yukon)
• 4 oz. super sharp cheddar
• tbsp. olive oil (+ extra for oven baking)
• tbsp. butter
• tbsp. fresh/dried herbs of choice
• 1 grated garlic clove
•¼ tsp. black pepper

INSTRUCTIONS:
Preheat oven to 450℉
1. clean & pat potatoes dry then rub with a
little olive oil, place on a cookie sheet/baking
dish and bake for 45-50 min. OR without oil,
place on a microwave safe dish and cook in
the microwave for 8-9 minutes, turning them
over midway through the process
2. while the potatoes are baking, add butter
& oil to a small pan on medium high heat
3. drain as much liquid as possible from the
salmon then add it to the oil with the grated
garlic, herbs & pepper and saute just enough
for the salmon to heat through & absorb the
flavors
4. once the potatoes are done, carefully plate
them & cut a diamond shaped opening in the
top of each, using a fork gently loosen up the
potato inside the skin
5. while still hot, top the potatoes with cheese
and the salmon filling

YIELDS 1-2 SERVINGS (depending on how hungry one may be)

Makeshift Granola Bars

kinda healthy..but NOT kinda healthy..is the
only way i can explain these..more like crisp
rice treats with semi-healthy junk for adults
that could be enjoyed by kids as well....only
 if you're willing to share

INGREDIENTS:
• 3 c. crisp rice
• 3 c. old fashioned oats
• 1 c. toasted coconut flakes
• ½ c. chopped toasted macadamia nuts
• ½ c. chopped pecans
• ½ tsp. salt
• ½  tsp. almond extract
• 2 tbsp. butter
• 10 oz. marshmallows
• 4 oz. white chocolate morsels for drizzling (optional)

INGREDIENTS:

1. melt butter in a large pot over low heat

2. stir in marshmallows & almond extract
3. add dry ingredients & stir well
4. press firmly into a greased shallow baking pan
5. cover with plastic wrap then let the granola set or refrigerate
6. once it's set & cooled drizzle with melted chocolate, cut & serve

YIELDS ABOUT 20 BARS

Simple Black Bean Burger

another recipe i've wanted to try is the Black
Bean Burger..i searched a few recipes to get
an idea of what the main ingredients were....
of course one being black beans..but other
key components for the base..then i could
take it from there....this is my 1st trial run &
i definitely will be coming back to tweak it a
bit....practice makes progress!

INGREDIENTS:
• 1 (14-16 oz.) can black beans
• 4 slices (lightly toasted) whole grain wheat
• ¼ a medium onion
• 2 large garlic cloves
• 3 mushrooms (of choice)
• ½ tsp. smoked paprika
• ½ tsp. black pepper
• ½ tsp. salt
• 1 tbsp. Worcestershire (or soy as a substitute)
• ¼ c. liquid egg whites or egg substitute
• 3 tbsp. olive oil

INSTRUCTIONS:
1. drain & rinse the black beans then transfer
to a large bowl
2. smash beans with a fork until a mushy
consistency is reached, leaving a few chunks
if desired
3. in a food processor, pulse torn slices of
bread until they form crumbs then add to the
mushed black beans
4. also in the processor, pulse the garlic, onion
& mushrooms until finely chopped

5. add the chopped garlic, onion, & mushroom,
salt, pepper, paprika, Worcestershire sauce and
egg whites to the black beans & bread crumbs
then mix thoroughly
6. at this point, the patties are ready to be made
or can be covered & refrigerated for a few hours
so the ingredients can hang out & get to know
one another

7. heat the oil on low-medium heat in a pan to
cook the patties on each side for 4-5 minutes so
they cook through, preventing mushy centers
(recipe yields 3-4 depending on one's appetite)
8. serve with OR without a bun and favorite
toppings