Soooo…apparently Tuesday was National Pancake Day? I felt like such a moron when I saw pancake recipes all over the Internet, realizing that I had this recipe all ready to go, but just didn’t know of this glorious food holiday. So, I guess this is my do-over of National Pancake Day, and I promise that the delay will be worth it.
My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:
I remember the day Lori asked for this most recent pizza post. She said something along lines of . . . “I want a really tasty pizza. But you know, not the usual. Like, less Jeff stuff.” I took this to mean no smoked meats, no double pork, more fresh veggies, and probably a lack of copious amounts of cheese. Thai food struck me as a theme right off the bat.
Welcome to my office and beet laboratory. High five if you know what movie that is from. Except in the movie, it’s really “beat.” But in my kitchen, it’s pretty much always a beet laboratory. I’ll just go ahead and admit it – beets are my favorite food. Seriously, my very favorite food in the whole world. Not pizza. Not french fries. Not chocolate cake. BEETS.
When my friend Courtney at Neighborfood invited me to participate in a virtual Galantine’s Day party (with some of my favorite blogging gal pals, and some new friends, too), I knew I’d be bringing some beets to the table. If you haven’t heard of Galantine’s Day, the term comes from the show “Parks and Recreation,” where the main character, Leslie Knope, throws a big celebration the day before Valentine’s Day for all of her girlfriends. Even though I don’t watch “Parks and Rec” (or much TV at all), I’m always up for a party. Especially a girly party in which we eat food that most men don’t appreciate.
As soon as I told you I was going to start bringing you more meat recipes to balance out all the veggie recipes I post, I’m publishing something that I’m calling a “steak” that is really cauliflower. I know. I’m sorry / not sorry. Meatless Monday, y’all.
Have you ever tried sherry vinegar? It’s very expensive, but I happened across a free-to-me bottle after a recipe testing client re-imbursed me for a $16 bottle of it. I needed just a teaspoon of it for the recipe, but got to keep the whole bottle – score! Of all of the vinegar in my cabinet (there are about 22 bottles), sherry vinegar has the most interesting flavor, and instantly enhances or defines whatever it’s added to. I would even be willing to buy it for myself, because even though it’s expensive, it’s such a great ingredient to have on hand, and it lasts forever in your pantry.
I feel like this blog is sort of becoming a somewhat vegetarian blog. I realize that I post a lot of vegetarian recipes, some in the name of tricking my husband (he’s still sort of angry, by the way), others because I don’t feel they require meat. Regardless, I also really enjoy a juicy burger or a perfectly cooked steak, so I’m going to get some meaty recipes on here for all of you carnivores soon. Rooaaaarrrrr….MEAT.
In all honesty, I’ve always been confused by meat substitutes. Veggie “bacon,” fake meat crumbles, etc. If you decide to adapt a vegetarian or vegan lifestyle, why would you want to eat these things? While I’m not a vegetarian, I eat many meatless meals, filling my plate with filling yet substantial foods like lentils, whole grains and mushrooms.
However, I’m not one to completely dismiss a food until I’ve tried it. By happenstance, I came across this article that explains “hippie ingredients” like miso and nutritional yeast, as well as meat substitutes. The author talks about tempeh (a meat substitute), claiming “$10 says you can use it interchangeably in [chili, lasagna or Sloppy Joe's], and even the most astute meat-eater wouldn’t be able to tell if you spice it properly.” Challenge accepted.