Monday, January 17, 2011

Monday Night Pizza

White Pizza! It's kid food made for grown-ups. This is super easy, and can be made in under 40 minutes. It's a super help when you just want to come home and relax on those cranky Monday nights.

Start with a medium onion, chopped.

Saute on low in about two tablespoons of extra virgin olive oil, with a pinch of salt, pepper and dried oregano. Once softened, set aside.

Prepare and roll doll. (I used store bought, which you can find usually near the deli)
Next, drizzle a layer of about a tablespoon of olive oil on the rolled out dough. Go back to the onions and melt a tablespoon of butter in the pan. Once it's hot, spread the mixture on the layer of olive oil. Then, I added crumbled feta and bacon bits on top.

Put in the oven for about 30 minutes at 350 degrees.

Prep Time: 10 minutes
Cooking Time: about 30 minutes

1 Medium Onion, chopped
-Pre-made pizza dough
-3 Tablespoons of Olive Oil
-1 teaspoon minced garlic
-1 Tablespoon of butter
-1/4 Crumbled feta
-about 2 tablespoons of bacon bits
-pinch of dried oregano, salt and pepper

(Directions: above)

Wednesday, December 29, 2010


I. Am. SO. Sorry. For. The. Delay. I haven't posted in FOREVER!!! I have been on vacation and traveling, preparing, spending time with the family and haven't had anytime to get on the computer! No excuses, I know. But, I do have a recipe that I want to share with you today. I tried this because of a friend and got addicted and I know you will, too.

First, you are going to need Masa. (Bob's Redmill Masa Harina corn flour) looks likes this

Use the directions on the back, super easy, and then roll into balls. Place in tortilla press.
(find it here!)

Carefully pull out and place in a non-stick skillet with a little oil.

Cook until firm and golden.

Say hello to my new best friend. Cholula sauce! This is AMAZING. It works on everything. I have never really been a fan of Tabasco and other hot sauces but this one is really worth it!

Prepare your taco with your favorite meat and toppings and enjoy!

More to sorry for the delay of posting. Happy New Year! I'm hoping that 2011 will be a good year for Simply Seasonal :)

Wednesday, December 1, 2010

Lamb and Brussels

Here is my first winter meal. We have already had our first snow fall here and so I thought it was only right to share with you a warm, in season winter menu.

First, we start with the brussel sprouts. In this particular side dish I used parsnips also. About four or so medium parsnips, cut into medallions. And as you can see there are also some onions in there. About one big white onion. Oh...and about four nice handfuls of Brussels, cut into thin strips.

We also had some lamb to go with it. We injected it with garlic and put some rosemary around when we cooked it. It was a simple menu, but very delicious.

Lamb and Brussel Sprouts:

1 Medium white onion, chopped
4 Medium parsnips, cut into medallions
4 handfuls of brussel sprouts
Lamb leg, cooked for 20-30 minutes per pound
Garlic cloves
Olive oil
Salt and Pepper

Cut slits into the lamb leg and add garlic cloves and rosemary. Cook for 20-30 minutes per pound. Tie with kitchen string.

Put the onions, parsnips, brussels into olive oil and salt and pepper and saute on medium heat. When done, set aside.

Once the lamb is done, let rest for about 20 minutes.

Cut, plate and eat. Enjoy!

Tuesday, November 30, 2010

Cultural Food Feast Day

Recently, I learned that in my FCS class, (the new, hip way to say HomeEc) "Family Consumer Sciences", we are going to do a unit on cultural food. This is by far the most thought provoking thing we ever done in this class. Last year, we had a general unit of cooking and learned how to scramble an egg by watching a video first to prepare (that took 1 day) and then took many cautions in making the eggs themselves (day 2). Since cooking is a regularity in my family, it was ridiculous to have to watch a video on making an egg. But, I guess for most people this is an issue; not knowing how to cook even the simplest of things.

Anyway, this new project this year shines a new light on this class and has the potential to be a very interesting subject.

So, how this is supposed to go...
Thus the name; Cultural Food Feast Day we will make a food from a certain country or region and present and share it in class. I am partially Polish and so I was thinking maybe something like Galumpki (spelling?) or Perogies.

Any ideas or cultural dishes and recipes that you like? That are maybe Polish and/or otherwise note-worthy?

Saturday, November 27, 2010

Cranberry Salad

Today I decided to make a salad that my family traditionally makes on Thanksgiving. It is a fall dish, but I think is a very good "transition" dish into winter. The toppings above are what I put into the salad. From left: dried pineapple, dried cranberries, dried dates, dried ginger, dried blueberries, different kind of dried cranberries, maple walnuts, dried Bing cherries.

I started with about a cup of pomegranate seeds.

Then about a cup and half of cranberries. Add them to the Cuisinart.

And they come out looking like this.

Add the pomegranates and then add the lovely toppings from before and a little sugar to taste.

And the final product is really pretty with everything showing through. I hope that you can enjoy this thanksgiving-ish side dish even though it's a little late for this thanksgiving!

Take care the rest of the weekend :)


Tuesday, November 23, 2010

Just In Time for Thanksgiving:The Notorius Turkey Cake

I will leave you with just this one picture. It's layers and layers of thanksgiving-ness. It's like everything you would every eat at a thanksgiving feast except downsized. Whoever is the genius who created this...I strive to be like him/her.

I fell in love when I first saw the crazzzzy good-looking photo at
Here's the link:;gumballs

Now, now, no judging once you've seen the other photo. We (Mom and I) did our best. It may not look as appealing as the one at Chow but it sure as heck was just as tasty! I'm stuffed. One piece of this baby and your pushing away the thought of eating for weeks and rolling on the floor laughing at nerd jokes...( just my personal experience.)

WARNING: this dish can make you happy to the billionth degree.

OK, down to business. The steps we took to make this masterpiece:

First, we made the stuffing. The link I put at the top will explain everything in better detail. But for now, I just want to show you what we did with making the layers and how we put it all together.

Then came the meatloaf. You will need to make two rounds of this. One thing I thought was new and different, bizarre, interesting and otherwise note-worthy was that the recipe called for using cooking oats in the meatloaf. Awesome.

First layer; meatloaf. Second layer; mashed potatoes.

Third layer; cranberry sauce. We used the whole can here but in the original it has you split it up so you can add another layer down the road. Whichever you prefer.

Fourth; stuffing. My favorite part :)

Now is the point where it is starting to look a little messy....
But then you add some more mashers.

Then add the rest of the mashed potatoes to the sides. Sort of like frosting.

Finally, add the mashed sweet potatoes and the mini marshmallows. The only thing I didn't do that the original did, was bake it after we came up with the final product.

Check it out! A turkey cake! Ha!

Saturday, November 20, 2010

A Veggie Tale.

So today I split half of a CSA share with a relative. Look at it! I just had to take a picture to show you how wonderful it looked together just by itself. I've got everything...cabbage, carrots, potatoes, garlic, onions, scapes (its an onion/garlic) something that this farm did by accident and then my favorite; acorn squash.

And then, there is this...

It is intimidating me just a little. The person who brought the food to me said that you pull the leaves off and sautee them in butter and garlic, but didn't say or know what it was called.

Any ideas? Do you know what this is?

"All four seasons in one day"....

Look here for ideas with fun, fresh fall food. (Say that 10 times fast!) Bring your ideas to the table when you comment! And lastly....Love the season you're in :)