Category Archives: Lunch or Dinner

Sweet Potato Fries

I love sweet potato fries or any fries or tot, really.  It’s so easy to BAKE these at home.  The hardest steps are scrubbing and cutting them.  I spray cookie sheets so the sweets don’t stick, and then drizzle with olive oil..sprinkle with salt.. bake at about 450-475… depending on how thick you slice them & how hot your oven is.. you will have yummy sweet potato fries within 20-30 minutes.  Just keep an eye on them and toss them around halfway thru baking-if they look dry during the halfway point- add a little more olive oil.


I mentioned BEETS on here the other day and so when I saw them at the farmers market this morning I danced around disco style and kissed the farmer behind the table.  Just kidding.  But I got the beets.  And I felt like I … Continue reading

Beans Pizza

This dough is something I have been making for many years.  If you have the time it’s as easy as 1, 22, 3.  I use it for pizza, stromboli and garlic knots.  Making your own pizza is an affordable and fun thing to do…all you knead 🙂 are a few ingredients, a big mixing bowl, and a good size board to knead & roll out your dough.  But here is a secret: If you let this dough rise in a covered oiled bowl for a half hour..there is little need to roll out the dough. If you punch it down, cover it and let it rise a second time, it is sometimes even easier to work with…and you won’t need a rolling pin!




1 cup of water about 115 degrees
1 envelope or 2 1/4   teaspoons active dry yeast
2 tablespoons salad oil (olive oil, canola, any veg/salad oil)
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups all purpose flour

Before you start, get all your ingredients together and put 2 1/2 cups flour in large mixing bowl.  Next, check your water temperature..if its not warm enough the yeast won’t be activated, and if the water is too hot the yeast will be killed.  That is why I use a thermometer.. 110-120 degrees F will be good.

Dissolve your yeast in the water, mixing with a spoon or fork..  Add sugar, salt, oil and once combined, pour this mixture into the bowl with the flour.  Now you are going to stir 22 times.  This sounds strange…but trust me.  Just start counting after the first few stirs, and then put your spoon or fork down and set the timer for 5 minutes.  This is the doughs resting time.  During this time you can also rest..just be sure to have a floured board ready so when the timer goes off you are ready to knead.  Your dough should look like this…it basically looks like a not so hot mess.

Next you want to bring that dough together so that you can knead it until smooth.  Gather it together with your hands, pressing to combine everything into a ball or disc  and put onto a floured board with your hands floured.  Knead the dough adding small amount of flour at a time if it is sticky.  Here is a nice definition I found..   “Bread dough is kneaded to distribute the yeast and develop gluten for an even texture.  To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky.”

Soft as a babys bottom.  Next you want to put your dough into a large, clean, oiled bowl, turning the dough around in the bowl so it has a very light coating of oil.  Cover with a kitchen towel, or two…and leave in a warm spot to rise at least 30-60 minutes..

Once the dough has risen, punch it down, cover and let rise again, or flour your hands and roll out dough or simply press into whatever pan you are using.  Whatever pan you use- spray or oil it.  If you have a pan like this you can make a deep dish pizza.  Prick dough with a fork to avoid big air bubbles in your pizza.  I don’t always remember to do this…

Choose your toppings and drizzle top of pizza and crust with oil before baking at a high temp…I do 475 for about 20-25 minutes.  I use cookie sheets, large cake pans, just about any pan will do..I will add stromboli instructions soon…its just as easy & yummy as this pizza.

Here are some pictures of pizza and stromboli that I’ve made..

Couscous Salad

You can find cases of couscous on…

Pasta Primavera

Do you enjoy carb loading? Me too. Do you eat Italian bread with your pasta? If you love pasta and bread and then more pasta, you may feel better if your carbs are accompanied by a bunch of roasted veggies.. This recipe is so easy and will be so affordable now that the farmers markets are open.
Pasta Primavera Recipe adapted from Giada De Laurentiis
3 carrots, peeled and cut into any shape
2 medium zucchini or 1 large zucchini, cut into circles
2 yellow squash, cut into circles
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence (optional)
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
Tip- since your oven is already on, why not slice the tops off some garlic, drizzle with olive oil, sprinkle salt & wrap in tin foil…stick in the oven and when your veggies are done roasting- you will have sweet yummy roasted garlic to spread on your bread as an appetizer to your carb loading meal woohoo!
Wash and cut your veggies as desired.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes – total about 25 minutes. I cooked for longer because I used extra veggies 🙂
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten (I only used about 1/4 cup). Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately..