Pizza Crust

pesto bacon pizza

There is one place in town that makes pizza and I used to think it was good until I realized that it’s not that difficult (and much cheaper) to make pizza myself. The main problem with the restaurant’s pizza is that they use ketchup for pizza sauce and that’s just wrong! Their crust could use a little work too.

I use this amount of crust for 1 medium pizza, but it could be made into 2 smaller pizzas as well. I like the thick chewiness of this crust.

Snow Pea Stir-fry

I love snow peas – raw or cooked.  I also love the flavors that are on them in this stir-fry: garlic, sesame, and soy sauce.  When I made this and took the picture, I left the snow peas whole because I think they’re pretty that way. After eating it though, I think it’s a good idea to cut them into bite-sized pieces so they can fit on your spoon!

Gingery Moong Dahl

We eat a lot of dahl because it’s an easy form of protein.  Basically it’s Indian rice and beans.  James is really the dahl cook, so I have to give him most of the credit for this one.

Vegetarian Chili in a Pressure Cooker

I know I’ve said it before, but pressure cookers are awesome.  It blends the flavors together like a crock pot does, except a pressure cooker does it a lot faster.  This chili was delicious.  It really had that rich spicy taste that chili needs and it didn’t taste like a wimpy vegetarian version (some veggie chilies just taste like vegetable soup!)

Black Beans and Rice

This is a really common meal for us.  It’s simple, tastes great, and is healthy!  Top with shredded cheese and chopped tomatoes if you like.

Ingredients:

rice

1 C dry black beans, soaked overnight

1 3/4 C water

1 small onion, roughly chopped

3 garlic cloves, cut in half

1 t salt

1/4 t cayenne pepper (or chili powder but more of it)

2 t whole cumin seeds

1. Start cooking the rice.
2. Put all the ingredients in a pressure cooker and cook for 15 minutes.
3. Adjust the spices and salt
4. Serve over rice and garnish with cilantro