Earlier this week I had a girlfriend over for dinner. I had seen a recipe on Pinterest for a Philipino dish called Pancit Bihon and decided to make it. The dish was delicious, easy to make and incredibly healthy. Essentially it is a stir-fry of meats, veggies and noodles with a little broth. Some notes about my version: I added mushrooms, bean sprouts, and chicken sausage instead of the Chinese sausage. You could add just about any veggies you have in the fridge.
Bon Apetit!
Our culinary adventures; one recipe, restaurant or creation at a time.
Friday, April 20, 2012
Thursday, April 19, 2012
Amazing Homemade Pizza
One of my favorite things about my new husband is that he likes to cook with me. When traffic allows and our schedules align, we dive into one of the many recipes I find online or buried in a cookbook. We love to make "home-made" pizza. I use that term loosely because normally we buy already made dough from Central Market. I think at some point there was an original recipe for this, but we've gotten so confident in our pizza skills that now we start with the basics and add new toppings from there.
So this is the best version so far:
1 ball of dough
1 cup shredded mozzarella
1 medium onion chopped
3 leaves of kale raab chopped
2-3 cloves garlic
1/2 cup or more of Alfredo sauce
sliced mushroom, as many as you want
1/2 lb Italian chicken sausage
small amount of cornmeal
Pre-heat oven stone at 425 degrees. Roll out and shape the dough. Put a small layer of cornmeal on the pizza stone to prevent sticking post pre-heating. In a medium saucepan heat up olive oil over medium-high heat, then saute onions for a few minutes. Next add mushrooms, kale raab and garlic. Saute for a few minutes or until tender and fragrant. In a separate pan brown chicken. (Note to chef: Make sure to assemble the pizza on the stone. Our silly mistake was assembling while still on the original rolling surface. Moving a soft, heavy laden pizza is not easy). Put a thin layer of the Alfredo sauce on top of the dough, then add the chicken, veggies and finally the mozzarella. Bake until the your desired firmness.
This version had so much flavor between the sweetness of the kale raab (which is the result of the kale plant starting to grow flowers) and the spiciness of the chicken sausage.
Bon Apetit!
So this is the best version so far:
1 ball of dough
1 cup shredded mozzarella
1 medium onion chopped
3 leaves of kale raab chopped
2-3 cloves garlic
1/2 cup or more of Alfredo sauce
sliced mushroom, as many as you want
1/2 lb Italian chicken sausage
small amount of cornmeal
Pre-heat oven stone at 425 degrees. Roll out and shape the dough. Put a small layer of cornmeal on the pizza stone to prevent sticking post pre-heating. In a medium saucepan heat up olive oil over medium-high heat, then saute onions for a few minutes. Next add mushrooms, kale raab and garlic. Saute for a few minutes or until tender and fragrant. In a separate pan brown chicken. (Note to chef: Make sure to assemble the pizza on the stone. Our silly mistake was assembling while still on the original rolling surface. Moving a soft, heavy laden pizza is not easy). Put a thin layer of the Alfredo sauce on top of the dough, then add the chicken, veggies and finally the mozzarella. Bake until the your desired firmness.
This version had so much flavor between the sweetness of the kale raab (which is the result of the kale plant starting to grow flowers) and the spiciness of the chicken sausage.
Bon Apetit!
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