Making our own pizza

We love thin-crust pizza. There's a great little place down the road from our house that makes the best (in our opinion) thin-crust pizza. Because of that, I've steered clear of trying to compete at home. But recently, I found a recipe for thin-crust pizza dough that I really wanted to try. It wasn't as thin as the great pizza crust they make down the road, but it was really good just the same.

I also did a search online for homemade pizza sauce and found a really good sauce recipe as well.

As usual, I made a few adjustments from the original recipes. Here is what I did in the kitchen for both the pizza crust and the sauce.

Pizza Crust Ingredients:
1 cup warm water (110 degrees)
2-1/4 tsp. active dry yeast
1 tsp. sugar
3-1/2 cups bread flour (divided)
1-1/2 tsp. salt
1/4 cup olive oil
1 large egg yolk

Lightly coat a large bowl with olive oil and set aside. Combine the water, yeast, and sugar in a measuring cup and set aside. Combine 3-1/4 cups of the flour with salt in a large bowl, stir in the yeast mixture, olive oil, and egg yolk, and mix until a soft dough forms. Transfer dough to a lightly floured surface and knead in the remaining 1/4 cup flour.Continue to knead until the dough is smooth and elastic (about 10 minutes). Shape the dough into a ball and transfer it to the prepared bowl, turning to coat all sides. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until the dough doubles in volume (about 90 minutes). Punch the dough down and remove from the bowl. Use dough immediately or wrap in plastic and store refrigerated for up to 24 hours. To use immediately, divide the dough into desired number of pieces and roll out to desired shape. Pre-bake the crust for 10 minutes. Then top, and bake for another 10 minutes until golden brown and the cheese is bubbly.

Pizza Sauce Ingredients:
2 Tbsp. olive oil
1 Tbsp. butter
1/2 cup onion, chopped
1/4 cup celery, chopped
3 garlic cloves, minced
8 oz. tomato sauce
6 oz. tomato paste
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil
1 tsp. dried oregano
½ tsp. garlic salt
½ tsp. sugar
¼ tsp. black pepper
1 small bay leaf

In a large skillet, melt butter with the oil. Add the onion, celery, and garlic and sauté until soft and transparent. Add tomato sauce and tomato paste and stir until smooth. Add remaining ingredients and bring to slow simmer for 30-60 minutes. Remove the bay leaf and spread the sauce on your prepared pizza dough.

Homemade Granola

I recently made a big batch of granola with walnuts, coconut, wheat germ, and dried cranberries. This is one of my favorite things to have on a weekday for breakfast, with soy milk and sometimes fresh strawberries or bananas sliced on top...Yum!

Ingredients:

8 cups old-fashioned rolled oats
2-3 cups seeds, nuts, or other add-ins (coconut, flax seeds, wheat germ, oat bran, walnuts, almonds, pecans, sunflower and sesame seeds, etc.)
1 cup honey
1/2 cup canola oil
1 teaspoon vanilla
1/4 tsp. salt

In a large bowl, mix the oats with your other add-ins. In a small saucepan, heat oil and honey until blended and then add vanilla and salt. (Note: You could add a big spoonful of peanut butter, too, at this point, if you like.) Stir honey mixture into oats until everything is well coated. Spread into shallow roasting pan with sides. Bake at 350 degrees for about 40 minutes (until nicely browned), stirring every 5-10 minutes to ensure even cooking. After it's all baked and sitting on the counter to cool, you can mix in dried fruit.

Fresh Strawberry Pie

Spring is here! And we enjoyed having dinner guests on Tuesday night this week!

We have two nieces and two nephews, but only one nephew lives in the area. So we had him and his wife over for steaks on the grill, corn on the cob, fresh green beans, and homemade whole wheat rolls. And I made our favorite fresh strawberry pie for dessert.

There's really nothing like the taste of strawberries this time of the year. They're not local yet, but the ones from California are really sweet right now. And this pie is the best way that I know how to enjoy them, other than just eating them straight from the carton.

Ingredients:
2 cups sugar
1/4 cup corn starch
2 cups hot water
2 (3-oz.) pkgs. strawberry gelatin
1 9-inch baked pie crust
2 lbs. fresh strawberries, sliced

Combine sugar and corn starch in a medium-sized saucepan so that no lumps of corn starch remain. Add hot water and stir to combine. Then cook over medium heat until thickened. Turn off the heat and add the two packages of gelatin, stirring to combine until smooth. Set aside to cool to lukewarm temperature.

Meanwhile, arrange the sliced berries in the pie crust. Then, when the gelatin mixture is lukewarm, pour it evenly over the berries, making sure that each has a nice covering of filling and that you can start to see the filling on the sides of the pie crust. Refrigerate for a few hours to set. Serve chilled with whipped cream.

(Note: This recipe for the filling makes enough for 1-1/2 pies, I've found. Put the remainder into a covered container in the refrigerator. It keeps well for a quite some time, and when you're ready to have this pie again, make just half the filling recipe to fill another pie crust with berries. When that new recipe of filling is done but still hot, add the reserved leftover filling from the first batch to the new filling and stir over low heat to combine.)

(Note: If you'd rather use the leftover filling right away, I've also found that it's good just poured over fresh fruit, like strawberries, blueberries, and bananas and served in pretty dessert cups. It's kind of a jello dessert, but more rich tasting than ordinary gelatin.)

My first hand-knit sweater

Last Sunday, as my husband took his turn reading a book by one of our new favorite authors (Frank Peretti's This Present Darkness), I finished my first hand-knit sweater.

Even though I was listening and enjoying the chapter that he was reading, I had to try it on immediately and stand in front of our bedroom mirror to enjoy this new accomplishment.

Then the next day, being a workday, was a good opportunity to enjoy wearing it again. And for that reason, I didn't even mind that the high temperature that afternoon was only 45 degrees. I am looking forward to spring-like weather, but I really didn't mind the cold on Monday. It was so fun to enjoy wearing something I made that can keep me warm.

And now I'm back to knitting for others. I'm working on another little project for a future gift for my sister. Since she sometimes reads this blog, I won't give her any hints at this point about what it is. But it's quite a bit smaller than a sweater, which makes it perfect for a warmer weather project. I do want to make another sweater again someday. Maybe next fall I'll find another pattern and make one with this same pattern. It was easy for a beginner like me, and it only cost a dollar to download from Lion Brand. If anyone is interested in making this same sweater, it's posted here on the Lion Brand site.

How about Pasta e Fagioli for dinner tonight?

A couple of years ago, I went to Olive Garden with some friends from the ministry where I work, and I remember enjoying a soup called Pasta e Fagioli. We don't eat out very much, so I haven't been back to Olive Garden, and when I saw a recipe for this soup in my copy of The America's Test Kitchen Family Cookbook, I knew that I'd have to make a point of trying it.

I wasn't at all disappointed. It had more vegetables than the Olive Garden version, and this Pasta e Fagioli recipe is one we'll definitely make again. It's hearty and satisfying, with a great tasting base, starting with chicken broth, but then flavored with bacon, red pepper flakes, oregano, and lots of tomato, onion, and garlic. You top it all off with some grated fresh Parmesan.

Ingredients:
6 slices bacon, chopped medium
1 large onion, chopped finely
4 garlic cloves, minced
1 tsp. dried oregano
1 Tbsp. red pepper flakes
28 oz. diced tomatoes
2 (15.5-oz.) cans cannellini beans, rinsed
3-1/2 cups chicken broth
2-1/2 cups water
1 tsp. salt (I used garlic salt)
8 oz. pasta (traditionally something like orzo, but I used small penne)
1/4 cup minced fresh parsley (I used a tablespoon or so of dried)
1 cup grated Parmesan
Salt and pepper to taste

Fry the bacon in a large heavy pot over medium heat until crisp. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened. Stir in the tomatoes with their juice, beans, broth, water, and garlic salt. Bring to a simmer and cook for 10 minutes.

Stir in the pasta and cook until just slightly underdone. (Note: You want to be sure not to overcook the pasta, especially if you're using orzo or another really small kind of pasta, because you don't want the pasta to become mushy in your soup.) Stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls with Parmesan.

Note: Traditionally, you also drizzle a little olive oil on each serving of soup as a finishing step, but I always try to cut calories where I can (especially when the extra oil doesn't seem necessary). So I just topped each bowl with the Parmesan.

Karen has a brand-new bag!

Last weekend, I was back to making something for myself again in the sewing room...I made this new bag for myself using, of all things, an old rag rug that I used to use in our kitchen.

My husband didn't like the rag rugs on the floor. He complained that they were too slippery. So they were relegated to the linen closet until...I found a pattern in a book from the library that showed how to transform ordinary household items into purses and tote bags. So I put one of those abandoned rag rugs to use, and I'm thrilled with the result.

The original pattern came from a book called Low-Tech Boutique: 25+ Quick & Clever Projects Using Ready-Mades by Cheryl Weiderspahn. There were several fun ideas in the book, but I settled on the one that wouldn't require a trip to the store. Actually, this pattern called for placemats for the part that you see on the front and in the interior of the bag that forms the exterior and interior pockets. But, not having coordinating placemats that I wanted to sacrifice for this project, I opted to use calico from my stash instead.

Though it's probably hard to see from this photos, I made generous use of pockets in this bag. The interior has pockets lining both sides in a variety of sizes--for my cell phone, glasses case, checkbook, keys, etc., as well as knitting needles, crochet hooks, embroidery scissors, depending on what I'm currently making...I rarely go anywhere without at least a small project in my bag to work on if I have to do any waiting.

Hand-Made Gifts

In addition to clothing, I've been having fun making gifts again. Last Saturday was the birthday of a dear friend of mine from the office. So I surprised her last week at work with this sweet little flower pincushion and card.

I made the card using the same pattern that I used with the buttons on this version, but I made fabric yo-yos this time to use instead of the buttons. You can see that I used the same fabrics for the card that I used for the pincushion.

She was thrilled with the gift and said that she'd actually use this pincushion, whereas the hen pincushion that I made her last year is more of a decorative item for her sewing room. (I'll have to post a photo of that pincushion some time. I thought that I had done that already, but that must have been pre-digital camera.)

This friend loves to do crafts, too, and has recently been busy making simple baby quilts for future babies...We have a number of young women in our ministry who are newlyweds, and we're expecting to eventually receive a few birth announcements.

It's a really joy to work at a place where we can really participate in the major life events of our colleagues. In the past five years, my husband and I have had the pleasure of attending weddings and showers (both bridal and baby showers), and we've share in the sorrow of the grief of funerals as well...That makes me think of my Fighter Verse this week, about rejoicing with those who rejoice and weeping with those who weep. God is so good to give us such fellowship in the workplace.

Sewing for Me

Last fall I started to get an itch to sew clothes again. I hadn't done much fashion sewing at all in many years. Actually, I hadn't done that at all since moving to the Twin Cities, and it was especially painful to consider for a while because it reminded me so much of my mother, who passed away in October of 2003.

But now that time has smoothed a bit of the edge off the pain of losing one so dear, I'm finding it very sweet to honor her memory by sewing clothes for myself again.

Last fall, I sewed two peasant-style blouses and a simple six-gored skirt with an elastic waist. I also started the purple dress that you see here, but I didn't finish it until Easter this year. I was going to wear it to a wedding last fall, but I ended up wearing it to a wedding this spring. And now I'm thinking of more clothes for spring and summer.

The pink blouse on this post is what I finished two weekends ago. It's similar to the peasant blouses that I made last fall, except for the ruffle on the sleeves. It looks rather sloppy on the hanger, but I received three compliments the first day I wore it to the office. I plan to make another blouse like this soon, perhaps with flutter-style sleeves. I'll use this pattern for the body of the blouse and another for the sleeve variation.

I'm also considering another dress. The purple one above looks really nice on me, but the princess lines were challenging. Without my mother's help to handle the fine details of fitting princess lines, I'm finding that I really should make myself a dress form. My husband's willing to help me, and I know that it would be handy to have. I just need to find a good weekend to do it. In the meantime, I'm dreaming of making a dress with a sweetheart-style neckline in a lighter fabric to wear for the summer.

Sewing for myself is really satisfying. Not only can I make clothes to fit my unique preferences, but it's also creative and practical. And so much of what I see in the stores these days is far from what I'd consider modest. A plunging neckline only seems appropriate in the privacy of our home.