Revamping

 I hope to revamp/reclaim my blog to make it art of my lifestyle changes.

Pizza with a TexMex flavor

Last night we made homemade pizza. It was so good! We hadn't done that in at least a couple of years! There's really not a recipe other than for the crust but I can give approximate amounts. This is one of our favorite crusts ever! It's an easy, dense and heavy Whole Wheat crust.

Preheat oven and pizza stone to 425 (We used our pizza stone under the pizza pan)

2 cups whole wheat flour
3/4 tsp sea salt
1/2 tbsp honey
1 envelope quick rise yeast
1/2 cup warm water

Mix flour, salt and yeast in large bowl, make a well in the middle and add the honey and warm water. Mix well until a ball forms. (You may have to add a little extra bit of water a tsp. at a time) I knead the dough a few times in the bowl to make sure it's mixed well. Put it in a warm place covered with a damp cloth and let it rise 20-30 minutes while you prepare the sauce and toppings.  It won't rise much but it will rise a little. Punch it down before pressing it into a greased pizza pan. Bake the crust for 4 minutes before adding the toppings. Let it cool a few minutes before proceeding.

Sauce:

1 cup sauce plus 2 TBSP tomato paste
(I had spaghetti sauce left over from the previous evening's dinner)
1 tsp. Chili Powder
1 tsp. ground Cumin
1/4 tsp. ground Chipotle Pepper
mix together and set aside

Toppings:
4 to 6 oz Chorizo Sausage, cooked and crumbled.
3/4 cup shredded Monterrey Jack cheese (or mozzarella)
3/4 cup shredded Mexican blended cheeses (or cheddar)
1/2 cup chopped onion (we like to use red onion)
1/2 to 3/4 cup chopped bell pepper(s) of your choice 
1/2 cup cooked black beans
1 small can (2.25 oz) sliced black olives
1/2 cup corn
1/2 cup crushed tortilla chips
**optional: shredded lettuce, chopped tomato, taco sauce added just before serving.

Spread the sauce evenly over the crust and then top with the Mozzarella or Jack cheese.
add the sausage, onion, chopped peppers, black beans, corn and olives, the rest of the cheese, and finally the  crushed tortilla chips.
Cook for 15 minutes, start paying attention when it's cooked 12 minutes to avoid over cooking.
Let cool a few minutes before cutting.

She is sunshine on a cloudy day!

I am a Prexisting Condition!

 This is my granddaughter  Princess Buttercup born with Spina Bifida! She will be affected by REPEAL of the ACA without a compassionate replacement plan!

HEALTHIER MONGOLIAN BEEF RECIPE

HEALTHIER MONGOLIAN BEEF 

4 Servings

2 tbsp. low sodium soy sauce *(or sub 2TBSP Bragg’s Aminos)

1 tsp. sugar

1 tsp. cornstarch

1 TBSP. rice vinegar

1 TBSP Hoisin sauce

2 tsp Chili Garlic Paste *(or sub 2tsp Siracha+2cloves minced garlic+1/2tsp sesame oil)

2 tsp. vegetable oil (I used canola oil)

1 tbsp. ginger, minced

1 garlic clove, minced

10 0z.lean sirloin beef, thinly sliced across the grain

½ cup thinly sliced onion

12 oz package of  frozen Cauliflower/Broccoli/Carrot Blend thawed

1 tsp sesame seed (garnish, optional)

Directions

1.    Stir together the soy sauce (or Bragg’s Aminoszzzz0, sugar, cornstarch, rice vinegar, hoisin, and chili paste (or the Sriacha/garlic/sesame oil substitution given above)

2.    Heat the 2 tsp vegetable oil in a nonstick skillet over medium high heat. Add the ginger, garlic, and beef. Cook until beef is browned. Add the onions and cook until the onions soften. Add the thawed vegetable blend and warm through. Add the sauce, bring to a boil and cook for 1-2 minutes, stirring constantly, until it thickens. Sprinkle with Sesame seeds as garnish before serving.

Serving suggestion: Serve over cooked *brown rice, quinoa, or Zucchini Noodles

*The substitutions I used are starred.