Tonight I grilled pizza on our charcoal kettle grill for the first time and other then a few slip-ups it worked quite well. First of all, I separated the rolled out dough with wax paper, which would have worked great if I had greased the paper or floured the dough, but I didn’t so I had to scrap it off the paper and roll it out again. Secondly I put way too much garlic in my pizza sauce, and by way too much I mean I think Michael and my collective breath would kill every vampire within 100 miles. It was even a lot of garlic for me and that is saying a lot.
Other then that, I would totally do it again and again. For the curious, I loosely used the grilling instructions I found here. I used my usual whole-wheat crust with fresh herbs from my garden, which made four eight to ten-inch thin crusts. They were topped with zucchini and onions from my garden and peppers from the farmer’s market (which I lightly sautéed beforehand.) I used a mozzarella/asiago cheese blend and the aforementioned tomato sauce which needs less garlic.
For the record, photographing food is harder then I expected!
Printable Recipe [pdf]
Everyone grew up with their own version of cornbread. When I was little, we lived in North Carolina and it was always cooked in a big ol’ cast iron skillet. I kept the skillet but I use stone ground cornmeal and whole wheat. Mom made it sweet, so this is sweet too.
Printable Recipe [pdf]
Michael doesn’t eat anything that swims, crawls, slithers or otherwise exists in an aquatic environment (except canned tuna) so this is my reworking of the traditional Creole tomato jambalaya. Dropped the seafood, in favor of just chicken and spicy sausage and used brown rice, because I always do.
I don’t buy creole seasoning, I make it. It is up to you which you prefer to do (or use your own blend) but here is mine:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp ground black pepper
- 2 tsp dried thyme
- 1 1/2 tsp cayenne pepper
- 1/2 tsp dried oregano
- Optional: salt
Crush it all together with a mortar and pestle and add it to the crockpot (I use the whole amount in this recipe because I really like spice.)
My father-in-law came over for dinner last night and I made jambalaya, cornbread and these brownies. Someone asked me for the recipe recently so I thought I would share it with everyone. These are what the pages in my personal recipe binder look like. Michael was amazed that they did not include any orange.
I am working on making it a pdf so you can print it – might have to wait for Michael to walk me through that. Download pdf.
The notes box is to add the things I forget or might later realize about the recipe. The note box on this one says that when the brownies sit overnight the whole wheat bran has a chance to relax and expand, which enhances the flavor even more.
I might start posting more of these if there is an interest.
