We are big proponents of family tradition. We love tradition in all it’s forms, but we especially like designating days of the week to certain “treats”. Friday night is Pizza Night! Mom makes pizza, dad picks a movie. We lay a big plastic table cloth out in the living room and we devour a saucy pie while we watch a family-friendly flick. Our oldest son looks intensely forward to our evening traditions, but especially so to pizza night. So without further ado, here is one of our favorite Friday night pies…
Back in the day, my dad had a certain supper specialty he’d lovingly whip up for me, my sister, and my mom. Hot dogs wrapped in a certain store bought crescent dough. Is anyone else out there nodding their head, sharing a similar memory? Classic, right?! Well, this recipe is my nod to those sweet memories, as well as to the satisfying smiles that come from an even tastier and healthier sourdough version.
Making our own Sushi is appealing for several reasons: we can use fresh ingredients from our gardens, it’s more affordable and more nutritious than that of most restaurants, its ingredient list can be flexible, preparation can include all family members, it exposes us to foods of another culture, and it provides a complex, most wonderful taste. Join me as I show you how my family makes real food Sushi at home!
We’re still mostly avoiding grains for gut and allergy issues. Yet we’re still eating pizza — thanks to this awesome cauliflower-based pizza crust. The first time I made it, my family and I both thought it probably wouldn’t be very good. Turns out that mild-flavored cauliflower dresses and flavors up very well into a pizza crust. Quite surprisingly, if I do say so myself. The flavor is actually awesome. Now it’s one of our favorite pizza crusts! And so let me share these mini grain-free cheese pizzas with you.
Mmmmm…. homemade pizza. I start with Erin’s pizza crust, but because we love a thin, crisp crust, I use half as much dough for each pizza. A single dough recipe will then make 2 pizza crusts! (I also use spelt flour, but you can use whole wheat.) The pizza pictured (from last night) is topped with cheese, pastured chicken, and sauteed onions/garlic/mushrooms. Often we add crisp bacon pieces, too.
About two weeks ago, my 11-year old son C. asked, “Mom, what’s mac and cheese?” 11 years old and he doesn’t know about mac and cheese? That’s part good and part bad. The good — he doesn’t know about the K-word mac and cheese. The bad? He didn’t know about homemade, real food macaroni cheese, which is a thousand times better. I knew what I must do. Macaroni and cheese was going back on the menu — real food style.
Our nights are refreshingly cool, yet the garden is still producing. This is perfect weather for warming harvest soups. At least I think so! Make use of your crockpot to cook beef until tender, then combine with flavorful and colorful summer vegetables. I have been serving grain-free almond bread on the side.