Party On, Pizza Lovers!

Party on, pizza lovers! It is the ideal food since the ancient Romans. Laborers in ancient Rome would dine on breads topped with meats, veggies and cheeses that resembled our modern pizza!

Mini Pizzas

Difficulty: 2 out of 10

Preparation Time: 20 minutes

Cook Time: 15 - 20 minutes

Approximate Cost: $20.00 +

1 Package (2) Naan Bread

Pizza sauce of choice: Dressings, olive oil, and pesto spreads are good options if traditional pasta sauce is too boring for your taste buds.

Toppings of choice:

Pepperoni, olives, garlic, spinach leaves, mushrooms (sliced), ham, sausage (cooked and drained), the options are limitless!

Shredded Cheese:

Mozzarella is a good base choice but; parmesan, feta, cheddar, asiago, provolone are also great additions.

Place Naan bread on ungreased cookie sheet or baking stone. Spread sauce choice in a thin layer as close to the edge of the bread as you can. Sprinkle cheese(s), again keeping the layer thin and as close to the edge as possible. Add toppings (reminder: all meats should be cooked and drained before using); be reasonable here too, you can always go back for more, but a loaded pizza is just as cumbersome as an over loaded taco or sandwich. (I could do a whole blog about this issue). Once all toppings are evenly spread add one more thin sprinkle of cheese.

Place pizza(s) in center of oven and cook until edges are golden and cheese is melted. Cooking times and temperatures can vary depending on how you like your crust, and how much you loaded on the sauce and toppings. I settle on 350 for 20 minutes and get a crisp outer crust that is still chewy on the inside. A neat trick to learning pizza crust cooking, read the back of microwave pizza boxes.

Please remember: if you have a great recipe and would like to be a guest blogger on Nomdays, if you have a great or funny experience with cooking, or you want to talk about how awesome the recipes are, contact me or comment on this post. Thank you!

The Fire Breathing Caterpillar's Lament

I go through this often enough. I should know what is going on. I should know what to expect.Still, it does come as a shock sometimes; it is the difference between knowing a tornado is coming and being in one. I need to be okay with the allies as well as the enemies I have. I need to focus on the projects that will help me grow. I need to allow transformation to happen. I am in need of some important Jenn time. I need to remove everything else. It is cocoon time. It is transformation time. 

I know there are people out there who have only known me for a short while, or maybe think they have “known” me for a long time but really just see me. To these people, I am friendly, outgoing, wild, driven, thrill a minute, pirate Jenn! It is just a costume, a role. I am good at it. I enjoy the results of this role and the doors it opens for me and for those I care about. But, it isn’t the core, the real me.  

The real me is driven, in that plugging right along way. I am friendly, in that sort of quietly sit and listen, but hasn’t much to say. Not wild in the sense of a tiger or rhino, more like how wild grapes or blackberries grow; rambling, silent, twisting. When in cocoon mode, I am looking for those things in others. In other words, I am not looking for people time in general. Before I was a pirate, I was a winged imp, before that a storyteller and a mystic, before that a dragon, a watcher, a writer. 

That dragon part. That's the bit that might confuse some people. Dragons are violent, fire-breathing, harbingers of doom, right? When provoked, I cannot argue that observation, but most of the time not so much. This dragon likes to contemplate, collect shiny objects, enjoys watching felines and hatchlings play, studies books and listens to old wizards. I do not know many dragons who have the patience for princesses, knights, and fools; devouring them is just a means of saving the world from their nonsense. We are doing a great service, and even something that looks mighty, needs a break and time to grow.

 

What is transformation? We all go through times when change happens to mean more than just a new job, a new look, or a new relationship. Sometimes it is so much deeper. We are more vulnerable during these times. We are more quiet during these times. Okay, I am more vulnerable and quiet.

It is difficult to be around people during cocoon times. It is *really* hard to be around people who are avoiding or fighting their own transformation. Equally so, to be around people who have harmful energy. It doesn’t take much either. A harsh word or sharp glance can cut right through a transforming soul. People who are usually okay out in public might not feel it, but I do. I have to work extra hard to meet large gatherings on a typical day, in cocoon mode it is nearly impossible. People are trying. Noises are painful. Fighting it is exhausting. That returns me to the cocoon part. Dragon or caterpillar, I need a break, have for a long while. 

There is something great coming, I know this. But, for now, consider the more simple analogy of the caterpillar - grumpy, annoyed by silly questions and content to sit on my mushroom in solitude. 

Nomday: Potatoes and Planetary Doom!

As Nomday grows and changes, I am thrilled to add one more interesting twist. The film segment. Every Sunday evening, we host a dinner and movie with a few close friends. I thought it might be fun to mention the films as well as the foods on occasion. Films and foods will be of course related to one another. Like, this week’s:

The Last Starfighter Comfort Food

The Last Starfighter is one of those classic campy 80’s sci-fi flicks that makes every gamer geek keep trying for that high score, just in case, you know, it might help him save the universe. A little trivia about this film, Wil Wheaton might be in there somewhere.

So, what sort of food goes well with a story about a kid in a trailer park who becomes something so much more?

Homemade Mashed Potatoes

Serves: 8 to 12

Cost: $10.00

Preparation Time: 10 minutes

Cook Time: 45 minutes

Equipment:

Large cooking pot

Potato Masher

Strainer

Ingredients:

12 Large Potatoes

2 cups Milk

2 tbsp Butter

Salt & Pepper to taste

Boil potatoes until soft. (Note: if you do not like the peel on the potato, it will practically “rinse” off after boiling. Also, cutting the potatoes into chunks will reduce boiling time). Strain potatoes and return to pot. Mash potatoes with masher. Add milk, butter and spices to taste.

We had these with boxed macaroni and cheese and canned baked beans. Yes, t was a very special dinner, only missing the steamed broccoli and cheese. Enjoy! Happy Nomday!

Success the second complete! I am on a roll! This is no trouble at all!

Nomday: Sumomo's Muffin Mayhem

This week we meet our first guest blogger. Sumomo is working on a cake making business here in Arizona. Check her work out on Facebook.com. Just look for Jessica Mann and look at the cake folder.

For us though, Sumomo sweetens Nomday with a breakfast goody for us on the go.

Muffin Mayhem

Who doesn’t love a good blueberry muffin? They are delicious and a nutritious breakfast in the morning when you are on the go. Well with this recipe you can get 24 muffins and a delicious muffin… LOAF! IT also tastes great with cheesecake filling ;-)
Blueberry muffins and Loaf
Difficulty:  1 out of 10
Preparation time: 15 min
Cook Time: Muffins (24) 30 min, 1 Loaf 1 hr
Approximate Cost: $20

Makes 24 servings.
1 C butter (2 sticks rooms temp)
2 C Sugar, granulated
4 Large Eggs
2 tsp Vanilla Extract
4 tsp Baking Powder
½ tsp salt
5 C Blueberries
4 C Flour, all purpose
1 C milk
2 T sugar mixed with ½ tsp. ground nutmeg

Heat the over to 375®F. Grease your muffin pan all over, muffin cups not needed and grease the loaf pan
In a bowl beat butter until creamy, then add sugar and beat until fluffy smooth. Then add in the eggs and beat until fully incorporated. Next beat in vanilla, baking powder and salt.
Mix in Mashed berries into the batter, then fold in half the flour with a spatula, then half the milk. Add in remaining flour and milk.
Scoop batter into muffin pans, and remaining into loaf pan, then sprinkle nutmeg sugar on top to your liking.
Bake muffins 25-30 minutes or until golden brown. Bake Loaf 55-60 minutes or until golden brown. Make sure to let them cool before removing from the pans.

Nomday: Summer Chili

Yes, it is over a hundred degrees outside. Yes, it is too hot to turn the oven on. Yes, we in Arizona are sweating to death just walking from building to car. Indoors though, it is likely more akin to refrigerator temperatures and sweater season. In the nearly thirteen years living in Phoenix I still am not clear on the need to freeze people out of office buildings and homes and overwork the AC units. But, it is the norm, so, to warm you up on those cold office days and not work your personal air conditioning too much harder; I offer you - Crockpot Chili!

Why are crockpots amazing? 
An ode to the most amazing tool a lazy foodie can own:
Large enough to feed a voracious army
Or a solitary bachelor.
As independent as a feline 
But loyal as a hound.
When time is small and tummies big
The crockpot never fails
It asks only for a morning's preparation
With promise, 'I'll have dinner when you return!'

White Chili with Beans

Difficulty: 2 out of 10

Preparation Time: 15 minutes

Cook Time: 3 -5 hours

Approximate Cost: $24.00

2 lbs chicken, cut up into small chunks (I like to use boneless breasts for their "ease" and lower fat content)

1 cup chopped onion

8 oz. (or the equivalent) chicken broth

2 cloves of garlic, chopped fine

2 tsp Cumin seed (ground will not withstand long cooking)

1/2 tsp dried oregano leaves

15 oz each dried white, black, red beans, soaked and drained

1 each medium chopped red, green and yellow peppers

jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)

Combine chicken, onions, chicken broth, garlic, cumin and oregano. Let cook in crockpot on low until meat is cooked through. Add drained beans. Add bell peppers and jalapenos (if using) no earlier than the last hour or hour and a half before serving. The peppers tend to get very mushy if cooked too long. We are not making sauce. Chili is meant to be chunky.

This is really great topped with shredded cheese, sour cream, chives, or over chips! Enjoy!

Please remember: if you have a great recipe and would like to be a guest blogger on Nomdays, if you have a great or funny experience with cooking, or you want to talk about how awesome the recipes are, contact me or comment on this post. Thank you!

Nomday: Posole!

I am not from the Southwest. I have zero heritage in the Southwestern culture. I am primarily French and Italian. But, I gotta say, and I have been told, I make one very mean posole.

So, what the heck is posole? My European understanding; it is the chicken soup of the Southwest. Sort of like a quesadilla is just a Southwestern grilled cheese sandwich. It is all about where you grew up and what you had for your soup. That said, there are some unique flavors to the dish and I really hope you enjoy it as much as I have.

Posole

Difficulty: 3 out of 10

Approximate Cost: $20

Approximate Yield: One great big pot o’ soup

Approximate Prep Time: 10 Minutes

Approximate Cook Time: 45 Minutes

Materials:

Large Soup Pot

Ladle

Stirring Spoon

Food Chopper/ Small knife

Can opener

Garlic Press

*Cool Tool of the Week*

Since posole is a rather simple recipe with only a few tools required, including the previously mentioned Food Chopper, I am going to bend the term “tool” a bit. I was taught that the only proper way to eat posole was with a rolled corn tortilla. This is by no means a conveyance food. Once cooked in oil, the corn tortilla is even more wobbly and yes, for this particular consumption partnership we are not baking the tortilla for a hard shell or a chip.

I have to say there really is something to adding this to the meal. The tortilla is cooked, then rolled into a tube shape and dunked into the posole. I find it does add a depth to the flavor and it also makes this a fun meal.

Onward!

Ingredients:

3 lbs. Chicken Breast (Pork may be substituted)

32 oz. Chicken broth

3-4 cups water

32 oz. Hominy

8 oz. Diced Green Chilis

3 Cloves Garlic (crushed)

1 Medium white onion (chopped)

2 tlsp. Cumin

5 Whole Peppercorns

Garnish - Green onion (chopped)

Lemon or lemon juice

Corn tortillas

Directions:

Pour water and broth into a large cook pot. Bring liquid to boil. Add chicken, cumin and peppercorns. Allow chicken to cook completely before adding remaining ingredients (except green onions, lemon, and tortillas). Once all ingredients are in the pot, cover and allow to cook for about thirty minutes.

Sure posole is a soup, but here in Arizona it is cold inside even when it is over a hundred degrees outside!

Enjoy! And, please, if you have images, comments or ideas about some posole variations, adventures or even mishaps, send them on over! I love to see other kitchen adventures!

* Next Time on Nomday: Chili in Summer! *

Nomday: Crab Puffs of Epicness!

On June 29th one of my friends had a birthday - no I will not reveal her age, that is rude - but, I will reveal her love for crab rangoons, also known as crab puffs. I thought, what better gift than a bowl full of tempting bite-sized treats, made with love!

Truth is, I am not a fan of crab puffs, but I am happy to make them and even more happy when the work is enjoyed by others.

Crab Rangoons

Difficulty: 5 out of 10

Approximate Cost: $20

Approximate Yield: 40 Puffs

Approximate Prep Time: 30 Minutes

Approximate Cook Time: 1 Minute per Puff

Materials:

Deep Fryer / Small Sauce Pot

Tongs

Large Mixing Bowl

Mixing Spoon

Table Spoon or Melon Baller

Large Plate

Paper Towels

Small Knife

Fork

*Cool Tool of the Week*

This is one of those new and exciting things I mentioned last week. Starting with this post, I will try to showcase a cool kitchen gadget or maybe a neat trick that I used in the making of each week’s recipe. The idea; we have all seen the nifty things on the television, or been to a Pampered Chef, Tupperware or other at home shopping shindig, but while we see all these neat toys, err, tools for the kitchen, sometimes it is hard to figure when we would even use this item, or if it even does what it says it does. With that, I will be your scientist or guinea pig as the case may turn. I have quite a few gadgets already in my kitchen, thanks to my better half, and I have access to some others. If there are tools I do not have though and you are in the area or are willing to part with the item for a trial, please contact me. I am willing to try pretty much anything once.

Food Chopper of Awesome!

A few years back I knew so many people into the whole Pampered Chef thing. (Think they will send me cool stuff if I mention them enough?) My husband, being male, intelligent, mechanically inclined, loves to cook, still mentally twelve, and always looking to make things either more fun, interesting, or easy, fell in love with just about every kitchen tool in the Pampered Chef catalogue. I will admit, while I am not always a fan of having more junk around the house, most of the tools are pretty freaking cool. The Food Chopper is one of those tools.

The Food Chopper that I have is a manual deal, so I do not recommend this if you have trouble with a little bit of a workout. It comes with a little rubber base that is meant to put the victims, I mean, food into. I do not use the base. It just gets tedious putting it on and peeling it off, especially when it is full of chopped bits. It is just as easy to place the food on a cutting board. My extra savvy trick: I make little piles on my large cutting board of the foods I need to cut and move around the surface decimating each one. Then, when I am done surveying my slaughter I lift the board to the bowl at scrap the whole lot in.

As I noted the food needs to be small or pre-cut into bite-sized bits that are easy for the walls of the food chopper to enclose. If the pieces are too big or stuffed too tight it just ends in a lumpy mess. Also, if you are going along and allow too much of the food chunks to get lodged in the blades, again it gets a big tedious, but it isn’t too bad.

I have carpal tunnel in both hands, so while cutting is not a picnic, slamming my palm down repeatedly isn’t long term giggles either. I will say this is a stunning way to relieve pent up aggression, or too much energy in a young kitchen assistant (supervision required, this does have blades inside). It does make short work of garlic, ginger, water chestnuts and most firm foods. Again, I have the Pampered Chef model and cannot vouche for less superior, e.i. cheaper versions.  

Onward!

Ingredients:

Vegetable Oil

16 oz shredded Imitation Crab Meat

16 oz softened Cream Cheese

40 ct Won Ton Wraps

6 chopped Chives or Green Onions

8 oz chopped Water Chestnuts

2 tbsp chopped Ginger

2 tbsp chopped Garlic

2 tbsp Soy Sauce

Directions:

Filling:

Leave cream cheese out to soften in the mixing bowl. Shred imitation crab meat and add to the cream cheese. Fold crab meat and cream cheese until blended. Add all other ingredients except Won Ton wraps and oil. Blend ingredients in bowl until smooth.

Heat oil in a pot or deep fryer. You will need enough oil to submerge each puff.

*This part of the process is really best done assembly line style with at least one helper, but if that is not possible then it may be wise to make all the puffs and then drop them in a few at a time into the oil.*

To make the puff: spoon about a tablespoon or so into the center of the wrap. Pull the corners of the wrap up to touch and envelop the filling. Squeeze the corners together before dropping into the oil.

Drop each puff into the oil and cook until golden. Lift the puff out with tongs or a slotted spoon and let cool on a cookie sheet (with a paper towel underneath to catch the oils) or on a plate with a paper towel.

Crab Puffs are great warm or cold! I recommend making them way ahead of time because while the process is easy, it is also tedious. These are so worth the time though and I think they are easier than wontons.

Enjoy! And, please, if you have images, comments or ideas about some crab puff variations, adventures or even mishaps, send them on over! I love to see other kitchen adventures!

* Next Time on Nomday: Posole! *

The Return of Nomday: Exciting News

Do you remember when I used to do this little thing called Nomday, every Monday? It was this fun little post with a nice simple recipe for the work week. Remember? Yeah, and there were often cute stories about how silly I got when making the dish, or how I discovered something new and exciting in the world of cooking. Yes. And, sometimes I would even post delectable pictures of each dish.

Then, my one year internship really got rolling and I totally failed at blogging. So, to make up for this horrible blogger behavior I bring you; the new and improved Nomdays 2.0!

Starting next week there will be more pictures, more detailed recipes, the history behind some of these crazy foods and even more silly stories of my kitchen mayhem! Don’t worry, I will stick to the simple stuff most of the time and I will even play with a few vegetarian meal ideas like before. I am not promising this part, but I even hope to have a few guest bloggers post some of their favorite recipes.

It is like the surface of the sun here is Arizona, but it is about to get even hotter as I dare to dive back into blogging and especially Nomdays!

As always, I really want to thank everyone who reads, comments and shares my posts. I do take requests too. Maybe there is something you have been wanting to try, or something you think I could make into a more simplistic recipe; let me know about it. Also, if you are a blogger who likes to chatter about recipes, please contact me, I would be thrilled to offer you a guest pass to the madness. And, if you know me personally and you would like to supply the goods for a Nomday experiment, please feel free! The payback will be half of the finished dish and your name in lights (okay, bold and italicized text) on that Nomday post.

I am just a small time writer and mom with very little skill in the realm of cooking, but I do have a love for good food, gatherings with friends, and low budget meals. Until, next week! Happy Nomday!

bint Hazine Chatter: Two Weeks into 2013

It is two weeks into the New Year and bint Hazine has been fairly active. I think I really need to reflect now and again on just how much we do, especially when I am feeling sort of low. 

Most of bint Hazine are finding their sensual, sexy side this month with Mizz Lucy’s VaVaVoom classes at Plaza de Anaya, Tempe. It is not likely that our friends and fans will be seeing that much more skin in future bint Hazine appearances, but expect that there might be a few more dances that sample, as DREADmonboogaloo did, from the slinky side of dance.

AdeebA’s classes at Rio Vista have been cancelled this session due to low enrollment. (Tell your friends Peoria students, this class can only happen if there are five or more signed on). Glendale has shimmy! Foothills classes are ago this session though, and we are working on combos and technique on Tuesday nights with a very full class! FREE classes at the Civic Space are rather quiet as well which seems crazy. Free dance classes on a Saturday morning and not too early either. Where is everyone?

We are looking forward to at least a few gigs in 2013 including plans to join The DREAD Fleet for Phoenix Comic Con and Pirate Mud Wresting. If you have an event upcoming, please let us know, we are eager to dance for most events and small parties. In January, AdeebA performed a last minute gig for the Hip Historian, Mashall Shore at Phoenix Metro Retro for his talk on Route 66. So, we really will do just about any venue.

And, most important, bint Hazine is celebrating the birthdays of two of our very special dancers this month! Happy Birthday to Samira Nadim and Sarai Gabrielle! Samira is the sexy embodiment of sass and sarcasm; she brings the sharp but sweet edge to bint Hazine. Sarai looks innocent but we know she has trouble behind that angelic smile. Thank you ladies so much for the unique beauty you bring to this troupe. You are glittering treasures!

We are working on at least three new pieces for 2013! Don’t worry though, we will still offer the favorites including Tunak Tunak Tun! Thank you so much to everyone who supports us; friends, family, and fellow dancers!

Follow bint Hazine: Facebook.com/bint.hazine