Taco Pizza

So last night I was really in the mood for taco pizza from east of Chicago.  Sadly, they didn't deliver where we were. R talked me into going shopping and making our own and I think we nailed it!

Shopping:
Pizza crust
Mild salsa
Morning star crumbles (want to try with ground beef)
A packet of taco seasoning
Onion
Iceberg lettuce
Colby jack shredded cheese (finely shredded)
sour cream

Prep:
Cook about half lb meat but use full packet of seasoning
Finely dice the onion
Shred the lettuce

Assemble:
On crust spoon out salsa and spread out like you would pizza sauce. Then add the meat and top with about 3/4 of the cheese and 1/2 of onion

Bake according to crust package directions

Top with sour cream (we put ours in a baggie, snipped off a corner and drizzled it on) lettuce, remaining onion and cheese.

Wait about 5-10 minutes for pizza to cool enough to eat and let rest of cheese melt.

East of Chicago also adds diced tomatoes and sliced olives but we omitted those due to taste preferences. 

I'll add pictures next time we make it!

Kathrine's grandmother's dishcloth

I had the opportunity recently to help a very nice lady recreate a dishcloth her grandmother made for her a long time ago.
I must say I'm pretty happy with the results!

Thank you Katherine for allowing me to share this.

Cast on 15 using left thumb loop method

Row 1 (and all ws rows) knit
Row 2: k3, yo, k11 (one stitch remains unworked)
Row 4: k3, yo, k11 (two stitches remain unworked)
Row 6: k3, yo, k11 (three stitches remain unworked)
Row 8: co 3, k10 (continue leaving one more stitch unworked each rs row)
Rows 10, 12, 14: k3, yo, k7
Row 16: co 3, k6
Rows 18, 20, 22: k3, yo, k3
Row 24: co 3, knit all stitches previously left unworked (will look like stockinette row after first three knitted stitches)

Repeat rows 1-24 6 more times for seven repeats.  Co all stitches loosely and sew together edges, picking up and sewing closed the middle circle as well.

When casting off the three stitches on rows 8, 16, & 24 the process I used was knit 2, pass first stitch over and off needle, knit 1, pass first stitch over and off needle,  knit 1, pass first stitch over and off needle again. Three stitches will have been cast off and remaining worked stitch will now be first stitch of the row.

Life is a rollercoaster ride!

So, it's been a long time since I've written anything on here. My computer took a nose dive to the land of confusion and can't decide if it wants to start or turn off. I also found out I'm pregnant and have been riding that rollercoaster. 

R and I are very happy and looking forward to meeting our little one. I didn't anticipate how tiring growing a new life is. I am finally seeming to move past the morning sickness and exhaustion so I'm planning on being around the world of the conscious again.

It's also baking season and I'm hoping to experiment with some gluten free cookies, as well as more savory baking. I'm looking forward to being back in the game and providing all kinds of yummy updates for you! In so far as my phone will let me post!

Take care and see you soon!

Kitchen Experimenting

Once again I'm getting creative in the kitchen.

Ok not too terribly creative....and for once my exploits have yielded something decently healthy for frequent consumption.

I'm a huge fan of the Amy's Tofu Scramble breakfast burrito. I'm not so huge a fan of the price. So I decided I was going to figure out how to make one myself

I grabbed a few containers of a great tofu, by Cleveland Tofu, and looked up a few dozen recipes online, and took a little of what I liked from each. 

I came up with a vegan breakfast scramble, that I can make into a burrito, and I actually like it better than the Amy's version. 

Tofu Scramble

4 servings

1 lb extra firm, non silken tofu

1 medium onion

½ green bell pepper

½ tsp granulated garlic

½ tsp kosher salt

½ tsp tumeric

½ cup water

1 TBS olive oil

Fresh cracked black pepper

1. Drain tofu over night, or press for 1 hour

2. Crumble tofu into large skillet on medium heat

3. Combine garlic, salt, and tumeric until evenly mixed, and no clumps

4. Sprinkle spices over tofu, and stir, slowly adding water until a uniform color

5. Dice onion and green pepper, add to skillet and drizzle with olive oil

6. Cook over medium high heat, stirring frequently until onions are translucent and peppers are tender

7. Add pepper to taste and enjoy

Goes very well wrapped in a tortilla for a to go breakfast snack.

Can make and freeze wraps ahead of time:

Make wrap, be sure to warm tortilla first so it rolls nicely and doesn't crack apart.

put about ½ cup scramble in the middle of an 8 inch wrap, and roll up

Place on cookie sheet so not touching and let cool completely

Once cool place in freeze. Once frozen, wrap individually and store in airtight container in freezer.

The hardest part about this is not eating it all!

I plugged this into a few food calculators online, and as far as nutrition goes:
Per serving:
~135 Calories
~8 g carbs
~9 g fat
~9 g protein