Memorial Day 2016

Memorial Day. we here in the USA both remember and celebrate.

"At least 1.2 million people have died fighting for America during its wars dating back 241 years, according to Department of Defense and Department of Veterans Affairs data.

Most died in battle, while many others never landed abroad but are no less honored on this Memorial Day.

Here’s a by-the-numbers breakdown of when and where they died, as of May 27, starting with the American Revolution:

American Revolution (1775-1783)

Battle Deaths: 4,435

War of 1812 (1812-1815)

Battle Deaths: 2,260

Indian Wars (approx. 1817-1898)

Battle Deaths (VA estimate): 1,000

Mexican War (1846-1848)

Battle Deaths: 1,733

Other Deaths (In Theater): 11,550

Civil War (1861-1865)

Battle Deaths (Union): 140,414

Other Deaths (In Theater)(Union): 224,097

Battle Deaths (Confederate): 74,524

Other Deaths (In Theater)(Confederate): 59,297

Richard Vogel/AP Photo

A Boy Scout salutes at the foot of a grave after volunteers placed flags at the Los Angeles National Cemetery, May 28, 2016 in preparation for Memorial Day.more +

Spanish-American War (1898-1902)

Battle Deaths: 385

Other Deaths in Service (Non-Theater): 2,061

World War I (1917-1918)

Battle Deaths: 53,402

Other Deaths in Service (Non-Theater): 63,114

World War II (1941 –1945)

Battle Deaths: 291,557

Other Deaths in Service (Non-Theater): 113,842

Korean War (1950-1953)

Battle Deaths: 33,739

Other Deaths (In Theater): 2,835

Other Deaths in Service (Non-Theater): 17,672

Vietnam War (1964-1975)

Battle Deaths: 47,434

Other Deaths (In Theater): 10,786

Other Deaths in Service (Non-Theater): 32,000

(These cover period 11/1/55 to 5/15/75)

Susan Walsh/AP Photo

Visitors are reflected in the Vietnam Memorial in Washington, May 27, 2016.

Desert Shield/Desert Storm (1990-1991)

Battle Deaths: 148

Other Deaths (In Theater): 235

Other Deaths in Service (Non-Theater): 1,565

Global War on Terror, including Iraq and Afghanistan (Oct 2001 - present)

Total Deaths: 6,888.

In addition to those, the State Department Office of the Historian lists the Philippine-American War, 1899 to 1902, citing the deaths of more than 4,200 U.S. combatants. "

Facts posted by ABC News at this link http://abcnews.go.com/US/memorial-day-12m-people-died-fighting-america/story?id=39475580

As you settle in for that weekend gathering of friends and family, and eat that awesome feast, please take a moment to reflect on the Fact that so many families gave their all for us to have the right to be the USA.

My own father served and was rescued after being injured by shrapnel during WWII, and was rewarded with a Purple Heart. We were rewarded by my father and mother meeting after his injury, and going on to have 6 children. I am thankful for that.

My father's Purple Heart and badges. My hero William B Durkin

No matter where you are, be thankful for those that fought for you.

I have posted plenty of recipes typically enjoyed at a BBQ in my other blogs, I am adding one for dessert here, so, enjoy your food, family, and friends, but, Never Forget!

Ingredients

• 1 package Sugar Cookie Dough
• 1/2 cup chopped pecans ( Optioal)
• 1 pint Strawberries
• 1 pint Blueberries
• 8 oz Cream Cheese, softened
• 1½ c Powdered Sugar
• 1 tsp Vanilla

Instructions

1. Roll sugar cookie dough into 9-10 inch circle on a pizza baking sheet.  
2.  Sprinkle the chopped pecans over the dough, and press into dough if desired. ( I do, indeed!)
3. Bake according to package instructions (will spread slightly).
4. Let cookie cool.
5. Mix cream cheese, powdered sugar, and vanilla in a stand mixer until completely combined.
6. Spread cream cheese mixture  onto cooled cookies.
7. Add sliced strawberries and whole blueberries. Chill for about an hour or more.
8. Cut into pieces and serve.

 Tips:

use any fruit you desire for other occasions.

Chop strawberries and let " mascerate" in a bit of sugar, then use as topping just before serving the cheesecake pizza

Vegan vs Vegetarian Vs Meat Eaters

Vegan vs. Vegetarian

Neither vegans nor vegetarians eat meat. However, while vegetarians tend to consume dairy products and eggs, a vegan avoids all animal products, including eggs and dairy, and often inedible animal-based products, such as leather, wool, and silk. Vegetarianism is usually a diet, while veganism is a lifestyle. Vegetarians often choose their diet based on its reported health benefits or for religious or political reasons. In general, vegans have much stronger political beliefs regarding their diet, with some believing animals should be protected under many of the same laws that humans are.

I found this on Diffen   

They offer up a nice comparison chart, as well.

VS Omnivore/Carnivore


I guess I am an Omnivore, as I eat meat, poultry, seafood, and fruits and vegetables. I respect everyone else's right not to eat "meat" for their own reasons, although I do admit, if I get criticized over my eating choices, I will strike back! 

"Are we allowed to eat meat today?
Gen. 1:24-31 Man is to eat of “every seed-bearing herb on the face of all the earth, and every tree on which there are fruits containing seed,” the corn and fruit from trees; the animals were to eat of “every green herb,” vegetables or green plants, and grass etc.

From Adam’s creation until Noah, man was a strictly vegetarian.  Prior to the flood the distinction of clean and unclean were in reference to sacrifices (Genesis 7:8). 

We can see from Genesis no animal was originally designed to eat another; nothing is given to any beast of the earth for food besides green herbs of the field. Prior to the flood the distinction of clean and unclean were in reference to sacrifices (Genesis 7:8). After the flood, (the time of Noah Genesis 9:3) mans diet was changed by God himself, who then permitted ALL animals  for food (meat to be eaten; anything that moves could be for food.) God specifically commanded every living thing as food for them, the only prohibition, don’t eat it with the blood. “Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything.”  Those who insist on our being vegetarians because of God's command are wrong, in fact it is the very opposite."

Works for me, and whatever works for you is your business, as long as you do not condemn me for my choices. I will respect you, I will accommodate you as a guest in my home, as long as you do not criticize my meat eating choices.

We recently catered the food for my son's wedding, as you all know.  The maid of honor's boyfriend is a vegetarian. I asked him what he could eat, and then made sure there was foods he could enjoy. We had Hummus in 2 flavors, cheeses, vegetarian baked beans, and there were 4 meatless salads. He was delighted, and we ate side by side. Excellent.

Were I having a dinner party, and became aware of my guest's preference, I would make a vegetarian meal. I do not think I could totally accommodate a Vegan diet, as I would use eggs, or mayonnaise, and such in preparing even vegetable main dishes. 

That said, let's share some of my favorite vegetable dishes! Main course and/or sides.

Eggplant Parmigiana

Ingredients: 2 eggplants, trimmed, peeled and cut into 1/4 inch-thick rounds 1/2 cup all purpose flour 2 large eggs, lightly beaten 1 cup fine dry breadcrumbs 2 Tablespoons olive oil 3 cups tomato sauce 2 Tablespoons Spaghetti Seasoning 8 ounces sliced mozzarella cheese 1/4 cup grated Parmesan cheese Sea Salt to taste Cracked Black Pepper to taste Directions: Preheat oven to 375°F Dredge eggplant slices in flour Dip into beaten eggs Coat with breadcrumbs Saute eggplant in olive oil over medium heat until golden brown Drain eggplant slices on paper towels In a bowl combine tomato sauce and Spaghetti Seasoning Season eggplant slices with salt and pepper Arrange half the eggplant slices in bottom of greased casserole dish Cover this layer of eggplant with 1/2 the seasoned tomato sauce and 1/2 mozzarella and Parmesan cheese Place second layer on top of first and repeat procedure Bake uncovered 20- 25 minutes Serves: 6 Nutritional Information (per serving): Calories 383 Protein 20g Carbs 43g Cholesterol 94mg Fat 15g Sat Fat 6g Fiber 0g Sodium 242mg Sugar 12g Tips: I like to soak my eggplant slices in salted water for about 30 mins, then drain and pat dry.  Add a 1/2 tsp of nutmeg to the bread crumb mixture. very good.  Add  15 oz Ricotta Cheese, with an egg beaten in, between the layers for Eggplant Lasagna Serve with Salad Leftovers warmed up and placed on a nice hunk of Fresh Italian bread for a lunch sandwich, mmmm. This next one could be Vegan main dish. Corn and Summer Vegetable Sauté Ingredients: 1 tablespoon canola oil  1/2 medium yellow onion, chopped  1/2 cup chopped celery 1/2 cup chopped carrots 1 garlic clove, minced  1 cup chopped red bell pepper  1 finely chopped seeded jalapeño pepper  1 cup fresh corn kernels (about 2 ears)  1 15 ounce can black beans, rinsed and drained (2 cups cooked from dried beans)  1 Tablespoon Coriander Seed Powder 1/2 teaspoon fresh lime juice 1/8 teaspoon Sea Salt 1/8 teaspoon Cracked Black Pepper  Directions: Heat oil in a large nonstick skillet over medium-high heat Add onions and garlic sauté 1 minute Add celery and carrots and sauté 3 minutes Reduce heat to medium Add bell pepper and jalapeño cook 4-5 minutes Add corn cook 5 minutes Stir in beans cook 3 minutes Stir in coriander sprinkle with fresh lime juice, salt and black pepper Serves: 6 Nutritional Information (per serving): Calories 138.4 Protein  6.6 g Carbs 22.9 g Fat 3.2 g Saturated Fat 0.3 g Fiber  6.9 g Sodium 44.4 mg Sugar 2.0 g Vegan, I think. Main dish or side. I LOVE this stuff, minus those pesky Lima Beans, but, for those who love it, go for it. Ratatouille ngredients: 2 Tablespoons olive oil 1 1/2 cups yellow onion, diced 1 teaspoon garlic, minced 1 medium eggplant, leave skin on and cut into bite sized pieces 1 medium green bell pepper, diced 1 medium red bell pepper, diced 1 medium to large zucchini, cut into bite sized pieces 1 medium to large yellow squash, cut into bite sized pieces 8-10 plum tomatoes, seeded and chopped 2 cups or 1 can lima beans, no salt added ( not in MY Ratatouille, but, guessing some may like it, and adds some protein?) 2 Tablespoons Italian Seasoning 1/2 teaspoon Salt Black Pepper to taste Directions: Heat the olive oil to medium high in a dutch oven or large saute pan Add onions to the oil and cook about 3-4 minutes until they become translucent Add garlic and cook another 1-2 minutes, watch carefully so that garlic does not burn Add eggplant to the pan and continue to cook, stirring occasionally about 5 minutes or until eggplant starts to become tender Add bell peppers, zucchini and squash and continue cooking until all of the vegetables are tender Add tomatoes and beans, reduce heat to simmer and cover to continue cooking. Cook for 20-30 minutes on low and then add the Italian Seasoning, Salt and Pepper. Cook an additional 5 minutes after adding seasonings and serve warm. Serves: 4 Nutritional Information (per serving): Calories 305.3 Protein 12.5 g Carbs 51.2 g Fat 8.3 g Sat Fat 1.2 g Trans Fat 0.0 g Fiber 15.5 g Sodium 316.0 mg Sugar 2.6 g Egg Salad 6 hard boiled eggs, peeled and chopped 1/4 Cup Mayonnaise 1/4 cup chopped onion ( half of a small onion) ( optional, also, and I always opt in) 1/4 cups chopped celery ( 1/2 stalk chopped) ( Or leave out if preferred) 1 tbsp mustard ( makes them taste like Deviled Eggs, leave out if you want just good ole Egg Salad, I do) Salt and Pepper to taste Optional pinch of celery seed Mix together mayonnaise and mustard; combine with the eggs. Add salt and pepper to taste. Refrigerate for at least an hour to allow the flavors to combine. Eat on bread of choice, or on top of a bed of lettuce/salad greens Makes a good party appetizer stuffed into cherry tomatoes. Roasted Vegetable Sauce and Penne Pasta Ingredients: 2 Tablespoons olive oil 4 plum tomatoes, cut into quarters 4 garlic cloves, peeled 2 red bell peppers, seeded and cut into quarters. 1 eggplant, peeled and cut into cubes 1 red onion, peeled and cut into quarters Salt and Black Pepper 1 cup reduced sodium/fat chicken broth or vegetable stock ( vegetarians/ vegans use vegetable stock) 1 LB whole wheat penne pasta ( I use regular pasta so, this is a personal choice) 1 Tablespoon New York Pizza Sauce Seasoning Directions: Preheat oven to 400 degrees Combine tomatoes, garlic, bell peppers, eggplant and onion on a rimmed baking sheet Drizzle with olive oil, toss to combine Add Salt and Pepper to taste (optional) Roast for 45 minutes or until vegetables are tender and slightly charred. Toss every 15 to 20 minutes during cooking. While the vegetables are in the oven, heat the chicken or vegetable broth over medium heat and then lower the heat and keep warm until ready for use. Transfer vegetables to a blender or food processor and add broth and New York Pizza Seasoning. Blend until smooth, adding additional broth as needed to achieve desired consistency. Helpful Hint: When blending hot food in a blender, work in batches only filling blender 1/2 full for each batch. Make sure lid is securely in place before starting the blender and hold a towel over the lid while blender is on to prevent any hot liquid from splashing out. Prepare pasta as per package instructions. penne works better when it is 'al dente' or just firm. Drain pasta, reserving 1/4 cup of the cooking liquid. In a serving bowl, combine pasta and sauce. Use a little of the pasta cooking liquid if needed to keep pasta from sticking and get the desired consistency. Garnish with Parmesan cheese and black pepper, serve immediately.( Vegan Cheese?) Serves: 8 Nutritional Information (per serving): Calories 295 Protein 9 g Carbs 55 g Fat 6.0 g Sat Fat 0.9 g Trans Fat 0.0 g Fiber 9 g Sodium  70 mg Vegetarian Pizza Pie Ingredients: Crust: 1 3/4 all-purpose flour, divided 1/2 teaspoon salt 1/2 teaspoon baking powder 1/3 cup extra-virgin olive oil 1/4 cup water Filling: 2 medium red bell peppers 2 tablespoons extra-virgin olive oil, divided 2 6oz bags baby spinach 2 tablespoons Dried Shallots 2 teaspoons Roasted Garlic Flakes 8 ounces part-skim ricotta cheese 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup) 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup) 1/4 cup Dried Tomato Flakes 1 tablespoon Pizza Seasoning 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 large eggs, lightly beaten 1 large egg white Cooking spray Directions: To prepare pie crust, weigh or lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse several times to combine. In a small bowl, combine olive oil and water. With processor on, slowly add oil mixture through food chute, and process just until dough begins to form a ball (dough will be crumbly). Turn dough out onto a lightly floured surface. Using the remaining flour to prevent sticking, knead dough for about 3 minutes. Divide dough into 2 equal portions. Press each portion into a 5-inch circle. Cover dough with plastic wrap and chill at least 30 minutes. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add bell pepper to pan and cook until peppers become tender. To the pan, add spinach, Dried Shallots and Roasted Garlic Flakes and continue to cook another minute or so or until greens begin to wilt. Remove mixture from heat and transfer to a large bowl. Add ricotta, cheeses, Tomato Flakes, Pizza Seasoning, Salt, Pepper and the 2 beaten eggs to the vegetable mixture, stirring to combine. Preheat oven to 375° Working with 1 dough portion at a time, roll dough, into an 11-inch circle. Place the dough sheet into a 9-inch pie plate coated with cooking spray. Spoon vegetable mixture into prepared pie plate. Using the remaining dough portion, roll dough into an 11-inch circle. Place dough sheet over vegetable mixture. Press the edges of dough together with fingers and fold edges under, and gently press around the lip of the pie plate with a fork to 'crimp' the edges. With a small, sharp knife cut several slits in top of dough to allow steam to escape. Bake at 375° for 45 minutes or until crust is golden brown. Allow pie to cool for about 15 minutes. This allows the cheese in the filling to set up so the it won't run out when the pie is cut. Cut into wedges and serve. Serves: 8 Nutritional Information (per serving): Calories 323 Protein 14.2g Carbs 27.5g Fat 17.6g Sat Fat 4.3g Trans Fat 0g Fiber 2.2g Sodium 450mg Sugar 2.7g Tips: I NEVER make pie crust. This recipe I would use the refrigerated pie crusts on. The last time I made pie crust from scratch,  I became so frustrated trying to lift it off the floured surface, I ended up throwing it against a wall. ( Yes, I was a thrower, read  previous blogs!)  The filling would also work well, as a casserole. Mix in a sleeve of buttery round crackers, such as Ritz, bake as directed in greased casserole dish for about 30 minutes.  I LOVE finding new recipes, and if you find something good, share it with us!!! I would love to hear from you! Most of these recipes above, and more, can be found on Spices Inc,  the site I told you all about. I am not affiliated with the company in any way, other  than I am a loyal customer and fan!!! All for today, Happy Cooking and Eating. Remember, all in moderation is the key! And, Please, Play with your Food! Off to see what other trouble I can get into today.

Where's the Beef?

I love beef, most any kind of beef, prepared most any way. My husband will not eat steaks, or roasts at all, but, he will eat ground beef. I was like??? He said his father ate beef like almost everyday, when they grew up, and over time, the kids could not even stand the smell. So, I eat steak and roasts when he is not around to smell the cooking. I do not understand it, but, I respect it, since I still like him:)

The other night, I made a Bacon Wrapped Fillet of Beef, served with a baked potato, and salad. How much do these go for these days in restaurants? I made this dinner for about $6.00.

The beauty of making salads the way I do, is oftentimes, there is one of my salads in the frig at all times, such as the Cole Slaw and 3 Bean Salad I shared with you the other day. I just added a few fresh Rome Tomatoes on the side. The baked potato was actually made the day before, on the grill when we had the BBQ Chicken.

Now, for that yummy steak. I found this at our local Save A Lot store, in a cryogenic vacuum pack of 2. I froze the second for another day. Mind you , these are not Fillet Mignon, just fillets of beef, with bacon wrapped around them.   Price for the 2 steaks was $5.99 ,and no one would know.

I used a small cast iron skillet, while heating the oven to  500 degrees F. I put a drizzle of oil oil in the pan, and when it was very hot, added the steak. Sear the steak on both sides, then use a pair of tongs, and sear the bacon as well, but holding on the sides and rotate. Lay your steak back into the pan, and put into the oven, turning the oven down to 450. Cook for about 10 mins for rare, and adjust to your preference.

I made this next recipe, for a Meals On Wheels Tuesday. The recipe was converted to feed 60 when we made it, but I am posting the original, which feeds 6-8 people.

Beef Stroganoff Casserole Feeds 6-8

• 2 tablespoons vegetable oil
• 1/2 teaspoon each salt and black pepper
• 1 pound sirloin or beef tips, cut into 1-inch pieces
• 1 medium onion, diced
• 8 ounces mushrooms of your choice, I used the white mushrooms** recipe stated 1 10 ounce package cremini mushrooms, cleaned, trimmed and sliced
• 3 tablespoons all-purpose flour
• 1 14 1/2 ounce can beef broth
• 2 tablespoons dry sherry (optional)
• 1 12 ounce bag egg noodles
• 1 cup sour cream
• 2/3 cup French-fried onions

Recipe and photo from Family Circle

Directions

1. Heat oven to 350 degrees F. Bring a large pot of salted water to boiling. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. Heat oil in a large skillet over medium-high heat. Season steak with 1/4 tsp each of the salt and pepper. Add steak to skillet in single layer. Cook 3 to 4 minutes, turning once. Remove to a plate.
3. Reduce heat to medium and add onion. Cook 3 minutes. Stir in mushrooms and saute 5 minutes. Add remaining 1/4 tsp each salt and pepper. Sprinkle with flour. Cook 1 minute. Whisk in broth. Bring to a simmer and add sherry, if using. Simmer 3 minutes.
4. Cook noodles in boiling water for 5 minutes. Drain. Remove sauce from heat and slowly stir in meat and sour cream. Add noodles and spoon into prepared dish. Cover with foil; bake at 350 degrees F for 20 minutes. Uncover and top with fried onions, bake for another 5 minutes.

Tip:

Serve with Sweet and Sour Red cabbage on the side, or another vegetable of your choice.

My husband and I are trying to find a house to buy. We currently live in an Adult ( over 55) mobile home park, which is very nice, but we are tired of paying lot rent that is going up every year, with nothing to show for it. We own the home, which is also very nice, but, we cannot move it off this lot, as it has been here since it was built, in about 1970. Movers do not want to move homes that are that old, as they are not sure how they will hold up lifting and transporting, after sitting for so long.

We also do not like all the RULES they have here, and would prefer not to be so close to our neighbors, to be able to hear them snore in the middle of the night. 

We have a Realtor that was referred to us by my son, and she mentioned to us on one of our " looking at homes" missions, that she does not cook, and when asked why, she replied, " I am no good at it."  I asked her why she would say that, as I love to cook. " The recipes never come out the way they should, " she replied.

I told her I did not understand that, as if you can read and follow directions, it should come out as it should. ( She is a teacher, BTW). Oh, well, just means I get all the compliments. Ha!

Looking for affordable homes, and a mortgage that we can afford, is a much bigger hardship than following any recipe, or finding one that just sounds so good. OK, there was that ONE time, when I was 13, I told you all about, where I did not realize there was a misprint, but, I am older and wiser now. OK, well, there was also the one time when I grabbed what I THOUGHT was the paprika while making beef stew, until the fragrance of Cinnamon wafted up from the browning beef. Let me assure you, there is NO remedy for that. I just told Al I was trying out some curry type dish. I did not eat any though, lol. I don't like curry, and have no clue what is really in it.

So, back to my beef... the meat that is.


Beef Fajitas

Ingredients

• 1/2 cup soy sauce
• 1/2 cup lime juice from 6 to 8 limes
• 1/2 cup canola oil
• 1/4 cup packed brown sugar
• 2 teaspoons ground cumin seed
• 2 teaspoons freshly ground black pepper
• 1 tablespoon chili powder (see note above)
• 3 medium cloves garlic, finely minced (about 1 tablespoon)
• 2 pounds trimmed skirt steak (about 1 whole steak), cut crosswise into 5- to 6-inch pieces
• 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 white or yellow onion, cut into 1/2-inch slices
• 12 to 16 fresh flour or corn tortillas, hot
• Guacamole, for serving, if desired
• Pico de Gallo , for serving, if desired
• Sour cream, shredded cheese, and salsa, for serving, if desired

Directions

1. 
   
   Combine soy sauce, lime juice, canola oil, brown sugar, cumin, black pepper, chili powder, and garlic in a medium bowl and whisk to combine. Transfer 1/2 cup of marinade to a large bowl and set aside. Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator, turning every couple of hours for at least 3 hours and up to 10.
2. 
   
   While steak marinates, toss peppers and onions in bowl with reserved 1/2 cup marinade. Refrigerate until ready to use.
3. 
   
   When ready to cook, remove steaks from marinade, wipe off excess, and transfer to a large plate.  When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. 
   
   Place a large cast iron skillet over cooler side of grill. Transfer steaks to hot side of grill. Cover and cook for 1 minute. Flip steaks, cover and cook for another minute. Continue cooking in this manner—flipping and covering—until steaks are well-charred and an instant-read thermometer inserted into their center registers 115 to 120°F for medium-rare or 125 to 130°F for medium. Transfer steaks to a large plate, tent with foil, and allow to rest for 10 to 15 minutes.
5. 
   
   Meanwhile, transfer cast iron skillet to hot side of grill and allow to preheat for 2 minutes. Add pepper and onion mix and cook, stirring occasionally, until vegetables are softened and beginning to char in spots, about 10 minutes. When vegetables are cooked, transfer steaks to a cutting board and pour any accumulated juices from the plate into the skillet with the vegetables. Toss to coat.
6. 
   
   Transfer vegetables to a warm serving platter. Thinly slice meat against the grain and transfer to platter with vegetables. Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments as desired.
   
   Tip:
   
   You can use Skirt steak, NY Strip Steak, Flank Steak, or Hangar Steak
   
   This can be cooked indoors, using an indoor grill, or cast iron pan
   
   This recipe was found on Serious Eats, with a huge amount of information about the history and science of how and why these work and taste so good.  Serious Eats Fajita Info 
   if you are interested in all that.
   
   Remember, play with the flavors. They key is marinating these steaks, and  not over cooking them.
   
   Enjoy, off to look for more houses. Oh, the joy.
   

Soap Box Rant and a Rave for Crepes

OK, here is the thing. I had a good thing going with my cable company, Verizon FIOS, here in Florida. I have a bundle that includes HDTV, Internet, and phone.  When the offer came in right before Christmas, 1 1/2 years ago, they made me an offer I could not refuse.

For agreeing to a 2 year contract, I rec'd the 3 services, High Definition TV on the fiber optic system, fast Internet and my phone, which included voice mail, etc. I also got all of the Premium move channels, including all of the HBO, Cinemax, The Movie Channel, Flix, Epix, Encore, Showtime, and I mean all of them, free for the 2 years.

They also sent me, a $400 Visa card.  My bill is about 114.00  month. Sweet deal, good service, life was good.

Not so fast.. along comes the Black Plague of cable companies, aka Frontier Communications, who bought the Florida, Texas, and California market from Verizon, and our services have about died from the disease.

I am so not joking.

My Internet speeds have come to a crawl, some days reminding me of the ole dial up. Sometimes I am getting "Server Not Found" messages, even yesterday when I tried to log into my account with Frontier. My phone is working fine, most of the time, except for my Voice Mail, is not working all the time, sometimes my answering machine is getting the missed messages.  I used to have Caller ID on the TV screen, no more.

Ah, the TV, and all those great things I had, hit or miss.  My favorite service, is Video On Demand, which included all of the channels series I could watch at my leisure. These are either non existent still,  over a month later, with promises every week, that it will be up to date by...... ( insert date or time frame), never happens.

At first all of our efforts to reach the company online, were met with chat reps in other countries.  I chatted with a rep named Unique and one named Lice. Now, no offense to other countries, at all, America is full of immigrants from other countries, however 1. A rep of a US company providing service here in the US, has to have a total grasp on communicating in English. 2. After chatting with Lice for over 30 minutes, I needed a shower as I was itching form the name Lice. Now, WHO names a child LICE? Isn't lice like universal for parasitic bugs that live on skin and hair? Enlighten me here.

Then, after waiting in queues of over 300 people waiting ahead of me, while filing my nails, then polishing my nails, then making coffee, 2 bathroom trips ( coffee has to go somewhere), and prepping dinner, I finally get through to someone, to more false promises, more excuses, and a promise of a credit for services , that I still have not rec'd.

Then, I get switched to another rep in the middle of this " conversation", to be told they want me to start all over, they know nothing about this , until I tell them I have copied the entire chat with the first rep, ohhhhhh, hmmm, OK, let me see. We can send a tech to you, as we see you are still on the Verizon network, and we need to " upgrade" you to ours. What????????????

OK, how, why, when. Well, blah blah blah, and there may be a service charge for the tech. OH HELL NO!

They try to tell me I have a contract to fulfill, as I had a 2 year commitment to Verizon. Yes, I did, and you are NOT Verizon, I am under NO obligation to you, nor am I obligated to pay a bill for services I am not getting. If I did have a contract with your company, and you try to hold me to it by charging me an Early Termination Fee, I will sue your company for breach of contract. Contracts work both ways, and you are not keeping up with what I am " contractually" signed up for. Then we get the hem, the haw, the do you want to call a supervisor? Not yet, however, I will not pay this current bill.

Well, that is that for now, but, there will be more to come. As one of my favorite chefs used to say

"

" Wooeeee!


I NEEDED something sweet to eat last night. I mean I NEEDED it. I am a Type 2 Diabetic, and I am careful not to eat too many sweets, and keep my carbs in check. But, I NEEDED something sweet last night.

I had just bought 15 Dozen Eggs at GFS. Why did I buy 15 dozen eggs? Simple, they made me an offer I could not refuse. $9.99. um, yes. With all the cooking I do, and my helping make meals for Meals on Wheels and breakfasts for the Homeless, I will use those eggs.

I used some of those eggs to help my sweet tooth, by making Cheese Blintzes, and served them with Strawberries and a little bit of sour cream.

Can you say this was THE BOMB? I did.

Recipe:

Filling: Traditional ( I use this one)

•  1 3/4 cups cottage cheese or farmer's cheese ( I use farmer cheese)
• 2 cups (15-ounce container) ricotta cheese
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest OR 1/8 teaspoon lemon oil ( optional, I did not use this time)
• 2-3  tablespoons sugar 

Crepes:

• 1 cup water
• 3/4 cup milk
• 3 large eggs
• 5 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 1/2 cups

Instructions

1. To make the crêpes: In a medium-sized mixing bowl, whisk all of the crêpe ingredients together to make a smooth batter.
2. Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten.
3. Heat an 8" (or slightly larger) crêpe or omelet pan until a drop of water skips across the pan. Lightly grease the pan, and pour a scant 1/4 cupful of batter into the middle.
4. Tilt the pan and swirl the batter to completely coat the bottom with batter. Cook until the crêpe is opaque and set.
5. Transfer the crêpes, "uncooked" side down, to a sheet pan or rack to cool. When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them.
6. To make the traditional filling: Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let drain for 1 1/2 to 2 hours, pressing down occasionally. With some brands of cheese you'll only remove 1 or 2 tablespoons of liquid, while others may give up 1/4 cup or more.
7. For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients. ( I did the mash and stir)
8. To assemble the blintzes: Use approximately 3 rounded tablespoons filling for each 8" crêpe. Place the filling about 2" from the top of the crêpe, fold the sides in, fold the top down, then loosely roll the crêpe into a log.
9. Heat a medium-sized frying pan, and melt in it about 2 tablespoons of butter till it's sizzling. Saute the blintzes until they're lightly browned and heated through.  

Video to help figure out how to make the crepes, and fold the Blintze








Ok, his may look a bit better than mine, and also if you pay attention, there is another recipe in there.

Top these with some powdered sugar if desired, or serve with blueberries, strawberries, raspberries, warmed up  and /or a dollop  of sour cream. ( Or all of those:) )

For a nice side dish with a meal or brunch, try the Potato Blintz, which serve well with apple sauce or sour cream, and a little bit of salt.

POTATO FILLING:

4 potatoes (peeled & cooked)
2 onions (chopped & sauteed)
1 egg
Salt & pepper to taste

These crepes can be used for many purposes. I also make my manicotti shells from this batter and process. Think, no breaking dry tubes, boiling, and having fresh easy to fill and roll manicotti. Yepper.  

•   Manicotti Cheese FILLING:
• 2 cartons (15 ounces each) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2 eggs
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper   
• pinch of nutmeg, optional  

 Mix well together, and fill crepes, roll over place seam side down in casserole dish, with 1 cup of tomato sauce on bottom of dish. Top with a little more sauce, and some parmigiana cheese and mozzerella, bake for about 30 mins at 350 degrees F.

Tips:  

Top with meat sauce, or Sausage and Peppers
Fill with a ground beef and cheese filling

Experiment with fillings, such as for Chicken Canelloni 

4 cups finely chopped cooked chicken

2 (8-ounce) containers chive-and-onion cream cheese

1 (10-ounce) package frozen chopped spinach, thawed and well drained

1 cup (8 ounces) shredded mozzarella cheese

1/2 cup Italian-seasoned breadcrumbs

3/4 teaspoon garlic salt

1 teaspoon seasoned pepper 

Mix together, and make rollups place seam side down in greased casserole dish. Top with sauce as desired, such as a Cream of Chicken, or Mushroom Sauce, OR....

Roasted Red Pepper Sauce:

Ingredients

2 (7-ounce) jars roasted red bell peppers, drained

1 (16-ounce) jar creamy Alfredo sauce

1 (3-ounce) package shredded Parmesan cheese 

 
Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.  Mangia!!

Be Very Careful How to Ask for a Miracle

Al was sick again, very sick. We had 2 young sons, watching their father wither away, and in distress 24-7, sometimes for weeks on end. Sometimes soaking in the hot water in a bath helped give him temporary relief, but only for short periods of time.

He somehow managed to work in between, and I held my job at the bank, and was promoted a few times. He delivered the mail, and would stop by his parent's home in between, some days sick, some days for lunch.  I was afraid for him, he was down to skin and bones, and some days would beg to die.

We went from doctor to doctor, hospital to hospital. He was referred to psychologists and psychiatrists when the medical field could offer no further tests. I was still very young, and even at that young age I was just strong enough to keep going, keep trying, and to keep searching for a " cure".

You would not believe some of the CRAP we were told. Seriously.

1. He was a drug addict, in particular heroin , they said. They were constantly unsure why they never found one single needle mark on his skin. Could it be he was not doing heroin? Hmmm.

2. He has a disease, that you contract in the Mediterranean, or if you are of Mediterranean descent. Never been, and French, and German descent.

3. He is a homosexual trying to be straight, and it is making him ill. I am trying to remember if Al hit that psychiatrist, or if I held him back...

4. My personal favorite: he is ill because I do not give him enough oral sex. " Sorry, dear, you ARE going to die." Next!

They had that man so doped up on prescriptions such as Haldol, that he had to be led around, or he could not move.

One day, he told me he was going to kill himself, so, I called 911, and police officers came to my house, with their guns drawn. I had to assure them there was no weapon at play here, and they took him to the ER for care. Ah.

When I followed up there a few hours later, I was greeted by an ER doctor with a German Accent, who grabbed me hard by my arms, exclaiming " Your husband is a schizophrenic imbecile! Please get your tubes tied immediately, do not have any children with this man, they will all be imbeciles!"  I picture my 2 beautiful sons with the perfect grades in school, and tell her, I have sons already. " Don't have any more, they will all be imbeciles!" She stomped off, telling me she is committing him the the " insane hospital", Pilgrim State Hospital, and that he will not be able to leave for a very long time, if ever.

Naturally, I am freaking out just a bit, here.  I am not allowed to call or contact him for 24 hours, and vice-verse. The very next day, I get a very agitated Al calling on the phone, with these words," You have to come get me out of here, NOW! I cannot stay here, they are all crazy here! They are in straight jackets and cages, and if you do not come get me, I will find a way to kill myself for sure. I will find a way to throw myself out the window, I cannot stay here! "

I agree. I know he is not crazy, or at least I know my children are not imbeciles.  I drive out there and at first they would not allow me to even try to get him released, and I threaten them with a lawsuit.  It took me 7 hours, but, I brought him home.

We saw other psyche professionals. One spent an hour a week with him, and I would ask Al, so, what did you talk about? He said, nothing, I said, what do you mean? He replied, we do nothing, I sit in a chair, and he reads a book. I am like???? I need to see this for myself. I invite myself in with Al's permission to the next session.

The " doctor" is sitting behind his desk, with a big book about railroads and pictures of trains. Al is sitting across from him on a chair, and I look back and forth for about 30 mins of silence, and I suddenly blurt out. " What is going on ?" The Dr looks at me and says," I am waiting for him to open up to me." " It has been 3 mos, has he ever opened up to you?" " No." " Do you ever ask him a question?" I ask, incredulously. " No, that would not be beneficial, he has to open up to me." " If he has not opened up in 3 months, trust me, he is NOT ever going to open up, and this BS is over!  Whatever the insurance has not covered, will not be opened up by  us either!!"  I led Al out of there, and slammed the door.

Some more time goes by, of this on and off again " mystery" illness, and we got to a night after he was ill for weeks on end again. I looked at him thrashing around in our bed, wet from the bath, naked and his ribs showing how much weight he has lost, and I knew this could not go on. Enough!

I fell to my knees beside my bed, and I let out a cry to God. " Lord, please, please, he cannot take it any more! He has nothing left, Dear God, but, I am tougher, and stronger, and fatter. He can't take it, but, I can, so, please, take it away from him and give it to me!" I climbed into bed, and huddled against him, crying, and finally we fell asleep.

I woke up about 2 am, and went to use the bathroom, and as I turned on the light, I caught my reflection in the mirror over the sink. I had to do a double take, as I was ' tan", a very deep yellow tan. I got up closer to the mirror, and inspected my face, and noticed as I did, my arms, and basically all of me was " tan". I wondered how could I possibly have " tanned" in the middle of the night. in a dark bedroom, when suddenly I felt violently ill to my stomach. I barely reached the toilet, where I vomited for about 10 minutes, waking Al up in the process. He ran into the bathroom, where I now lay my head on that cool tile floor, like a drunk, asking me " Baby, what's wrong?"

I could not reply yet, as that retching started again, and I was spewing up bile, just the yellow acid of my stomach. He said. " where did you get that tan?", followed by " Baby, we need to get you to the hospital!" Good call.

Off march the 4 of us, to the Emergency Room, where they take one look at me and put me on a stretcher , get the physician in quickly and run the lab tests, followed by the x-rays and CT scans. They determine I have severe jaundice ( my tan), and pancreatitis caused by a blocked tube from the gallbladder. If I do not stay, I will die. I opted to stay.

Remember 2 things I have discussed in other blogs, one I did have a bad gallbladder, since my second pregnancy, but, did not have any issues with that unless I ate the foods that would aggravate it. When Al had something to " do" when he was ill, like take care of the children, or in this case now, me and the children, his " illness" would disappear.

So, I am near death, and he is suddenly fine, and I get admitted to the hospital. Al has to take care of our sons, and work, and he is fine. I get a tube inserted down my throat into my stomach, attached to a vacuum tube to drain out the bile and poison in me, an iv with fluids, nothing to eat, for 10 days, and Al is fine. Once they have resolved the pancreatitis, they now need to remove my gallbladder, a procedure back then that required full cut surgery, a hunt for the stones that blocked the ducts, and recuperate for a few more days in the hospital, and Al is fine.  Fine!

I do my post op followup with a physician I am referred to by my surgeon, named Dr Schneider.. and I go to my follow up, I am still on leave of absence from work, and he asks me how I got so sick so suddenly. I tell him my story. He asks me to send Al in to see him. I did.

He asks Al a few questions, and suggests to him he believes he know why Al has been sick all these years, and apparently it started even when Al was a boy. He gave Al a prescription of a medicine called Imipramine, and told him to take one pill before bed time, and to let him know how it goes.

IT went well, very well. After a week or so on this med, we went for a follow up appointment, and the Dr told us, he believed that Al has a hormone imbalance, particularly epinephrine, which we all know as the " fight or flight" hormone, produced in higher amounts when something frightens us or makes us mad enough. It speeds up your heart and your breathing. This medication, helps to retard the production, or uptake of this hormone, which the physician explained, when Al comes upon change, flows into his stomach, making him sick. However, if he had something to USE it on, he was OK.

OK, so, bottom line.. Al was never sick from the "mystery disease" EVER again. He took this medication for a few months, and then he stopped it. He felt that now that he KNEW what the issue was, he did not need a drug to fix it, and he was right, apparently. We spent our first 7 years together living with this horrible situation, and he was labeled as everything from a Heroin addict, to a Schizophrenic, and all along it was his body's hormonal response to stress. He  was in his mid twenties when we found this Dr, and he is in his mid sixties now, and he never had a recurrence of this illness, and believe me, he had some situations come up during those years, that would have caused upheaval before this solution.

Since this time, my 2 sons grew up to be awesome, and successful family men, and the twin daughters I gave birth to subsequently are beautiful and smart, and have children of their own, so there, Herr Doctor!

These words are the the exact way this came about. I completely believe, with all of my heart and soul, that this was another miracle for my family. I firmly believe, that God took it away from Al and gave it to me. I know that  Dr Schneider  was put in our lives at that exact moment due to God's hand.

I also know of one more thing. Be very careful on how you ask for your miracles. God gave me what I asked for that day, as I knelt on that floor by my bed. He took it from Al, and gave it to me,  and I nearly died. I will be wording my requests a bit more carefully, forever more.

Eat Better, Make Life Easier, Saving Money, and Play with Your Food!

My daughter in law, Pamela B. posted this very handy link today on her FB page. I read through it, and have done some of these ideas all along, but, this is a nice handy reference guide, with recipe links, photos, meal ideas, and prepping meals in advance, and also a reference to how to make these meals healthy with portion control made easy. I would like to share this with you.

 7 Easy Meal Prep Ideas https://www.buzzfeed.com/christinebyrne/easy-meal-prep-week?utm_term=.tbY51xnzA&sub=4243696_8621823

Remember my praises of the Pressure Cooker? If you have one of those prepped Crock Pot/Slow Cooker meals in the freezer, you can toss one of those in the Pressure Cooker  after defrosting in the microwave, for the days you forgot to defrost, and/or put into the slow cooker, and have dinner ready in about 30 mins.  You may have to add a bit of water for the steaming process, read the directions in the Pressure Cooker's manual.

This gal is a Blogger, too, and here is another handy link for spice/condiment preps to make your life simpler and more cost effective http://newleafwellness.biz/2016/02/28/21-spice-mixes-and-sauces-you-never-have-to-buy-again/#comment-740110 

 I buy most of my spices through a family owned company that operates online. You can smell the difference in these products, and they grind them on the day they ship. They have free shipping with orders over $45, so, gather up the neighbors and order all at once! They sell nuts, and grains, dried fruits, and share recipes.

http://www.spicesinc.com/?gclid=Cj0KEQjw3-W5BRCymr_7r7SFt8cBEiQAsLtM8pZa60T8X6jCCj4C9TjyTRn-yC76LCrPjCYPqXmqMtYaAlWj8P8HAQ
 I am not affiliated with these links I share.  I share these to be helpful and give some great tips.
The banners I share from Amazon, would pay me a small amount if the clicks lead to a sale, and I would donate that to charity. I do this for fun, sharing, and it's good therapy:)

 My grandson Nick B. just commented that we should get together and prep some meals, I wholeheartedly agree, and make a party out of it. Prep some meals, save by bulk buying, share resources, and share some fun and a bite to eat. I am thinking this can also be a great way to have meals on hand when we learn of a neighbor or friend, that is laid up for a few days, or so, grab a few bags out of the freezer and, bring them over to help them keep on keeping on.

Speaking of.. a bite to eat. How about sharing homemade Pizza during this moment?

Recipe by Fabio Viviani
Yield: 1 large pizza

Wild Mushroom and Garlic

Ingredients:
For the dough:
1 packet (or ¼ oz.) dry active yeast
1 ½ cups water
1 tsp. Sugar
4 cups all purpose flour (plus a few pinches for dusting)
1 Tbsp. Extra virgin olive oil

For the topping:
16 oz. Can whole plum canned tomatoes
1 large block of Gorgonzola cheese
1 cup buffalo mozzarella (packed in water)
10 oz. Deli ham (sliced thin)
10-12 fresh basil leaves
Drizzle of extra virgin olive oil
Pinch of coarse sea salt

Method:
In a stand mixer with the hook attachment mix the yeast, water and sugar.

Add the flour in small amounts, mixing well between each addition.

When the dough is mixed well and not too sticky use a little oil to help remove it from the bowl. Place the dough on a lightly floured surface and cover with a dry towel to let rise for 30 min.

When rested, use the whole amount to make one large pizza.
Use your hands to shape the dough and transfer to a sheet tray to bake.

Top with tomatoes crushed by hand, crumbled cheeses, strips of ham, basil leaves and a pinch of sea salt. Drizzle with extra virgin olive oil.

Finish in a 400F oven to bake, until the crust around the edge is golden brown.

Tips:

Use an automated bread maker on the dough setting to prep the dough. Mix, knead, and rise all in one.

This dough also makes a good Italian Bread, just shape as you would for loaf of bread, and bake.

Add 1 tsp of salt, some garlic,  and Italian Seasoning for a flavored crust.

Spread a lil Olive Oil on top of the crust, and use your favorite seasonings on top, then spread you sauce. 

This is Fabio's Ultimate Pizza recipe, put whatever YOU and your family like on yours! Remember, it IS OK to play with  your food!

This dough holds shape very well when forming a pizza, and I can usually make one medium pie and a Calzone with this, or 2 medium pies. Can also be used to wrap for Stromboli, sausage rolls, etc. Very easy to work with, TY Fabio!

This dough also holds 2 days in the refrigerator, wrapped in plastic wrap, and can be frozen for future use.

So, how about that Calzone?

• 2 ²⁄₃ cups ricotta cheese
• 10 ounces boneless ham, chopped
• 6 ounces mozzarella cheese, shredded
• ¹⁄₈ teaspoon crushed red pepper flakes (more or less for taste) Optional
• 1/2 teaspoon Parsley flakes 
• 1/4 cup grated Parmigiana cheese
• 1 batch pizza dough

Directions

1. Preheat oven to 425 F degrees
2. Stir ricotta cheese, ham, mozzarella cheese,parmigiana,  and pepper until well blended.
3.  Separate dough into 4 pieces. Flatten each piece of dough  into a 5" circle. (* want bigguns? Cut dough into 2 pieces, making larger circles, and half of the filling into each)
4. (This part is tricky and with practice, it gets easier. I usually just use my hands to stretch the dough into a circle).
5. Place about a 1/4-1/2 C filling in center of dough and fold to one side. *
6. Seal edges together by squeezing. Give the Calzone a slight push on top, to remove any trapped air, and equalize the filling. Make a slit in the top of the small ones, and 2-3 in the large, to allow steam to escape.
7. Place Calzones on cookie sheets or pizza stone and brush with Olive Oil.
8. Cook for 15-20 minutes until golden brown. Let sit 5 minutes before slicing. 

 Tips:

Serve with a side of Marinara Sauce for dipping
Sprinkle some garlic and Italian Seasonings on the top prior to baking.
Leave the meat out, and just use the cheeses.
Add any filling you like, salami, steak slices, meatballs, sausage, any cheeses or seasonings, sauteed peppers, onions, garlic, mushrooms. PLAY with YOUR Food!

So, that explains Calzones, now what is a Stromboli?

THAT is a Stromboli.

The main difference? the fillings are piled on in slices, layered across to the ends, then rolled over. There is no ricotta in a Stromboli, but nearly everything else is fair game. The one above gives you an idea of how many combos you may choose, and you can make more than one type, serve with a good salad, dinner!!!

 Divide dough into 2 portions for Stromboli

Meat and Cheese Stromboli

Ingredients:

• 2 bread dough balls, prepared for Stromboli
• 1/2 pound thinly sliced salami
• 1/2 pound thinly sliced mortadella (or ham)
• 3/4 pound thinly sliced, mozzarella or provolone cheese
• 1 egg lightly beaten with 1 tablespoon water   
• Directions:
  Preheat oven to 425 degrees F..
  Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
  
  Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the Stromboli into a log (jelly roll style).  Seal the dough by pinching firmly with fingertips on sides and ends. 
  
  Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place Stromboli on baking sheet or heated baking stone in the oven. Use a pizza wheel or use sturdy cardboard to make the transfer. I usually use my baking sheet, to make the Stromboli on, so, it does not need to be moved. They are heavy with filling, and will break if moved by hand. 
  
  
  Bake for 20 minutes, or until golden brown on top and bottom.  Allow to rest after cooking for at least 5 minutes, before cutting or EATING.
  
  Tips:
  Sprinkle with Parmigiana, Italian Seasongs, Granulated garlic, before baking
  
  Make a vegetable Stromboli, or a combo meat and vegetable.  
  
  Serve with a side of Marinara sauce, or Garlic Butter for dipping.
  
  

  Vegetarian Stromboli

  Ingredients:
  
• 2 bread dough balls, prepared for Stromboli
• 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
• 1/2 cup pitted kalamata or other black olives
• 3/4 pound thinly sliced, mozzarella cheese
• 1 teaspoon dried Italian herb seasoning
• Basil or baby spinach leaves
• 1 egg lightly beaten with 1 tablespoon water
• Proceed as above 

 Remember, it is OK to play with your food! Gosh, now I am hungry, so, it is  a good thing I have already put together a Supreme Pizza to cook for dinner, and have plenty of salad ready to go:)