I saw this pinned several weeks ago and was skeptical.  I had tried to make my own creamers before using half and half and flavored syrups, and they weren't any more economical and not even as tasty as the store bought ones, but still the potential was there, and isn't the original picture so pretty?  I gave it a try.

This creamer is delicious!  I mean, on its own, it's a treat, and it really works well in coffee.  It only takes about 10 minutes to throw together, but it's not super cheap, so use your own discretion in making it.  It does, however, allow you to control the ingredients in your creamer, and it really does taste great.  Have you ever read the back of an International Delight Bottle?  No thank you. 



I halved the recipe, and it's lasted about a week and a half with just me drinking it.  Because it contains real pumpkin and spices, you do have some settling of the creamer, both in its container and at the bottom of your own coffee.

I'll post the recipe below as I made it.  Click on the link below the recipe title to see the original. 

Homemade Pumpkin Coffee Creamer
from Next to Heaven Blog
**half recipe of original blog
1 cup half and half
2 Tb. pumpkin puree
1/2 tsp. pumpkin pie spice
2 Tb. real maple syrup
1/2 tsp vanilla extract or flavoring

Pour all ingredients except vanilla into a small pot and whisk together.  Heat on stovetop over medium heat.  Don't let it get to boiling- just allow all ingredients to warm, the spices to infuse, etc.  Add vanilla and stir to combine.  Turn off heat.  Pour mixutre through a fine mesh strainer and into a jar or small pitcher to store.  Store in refrigerator.  Makes approx. 10 oz. creamer.

Notes

• There is a tip on the blog post that suggests the flavor intensifies after letting sit- I totally agree- it's best to wait a few hours before using, but it's still good right away.
• I used vanilla flavoring (i.e. no alcohol and no actual vanilla) because it's what I had on hand.  If that's what you use, then you can add it in at the beginning with all the other ingredients.

Are you ready to have your world rocked?  You can make popcorn in the microwave, and it doesn't have to come from Act II or Orville!  Make your own for just pennies a bag, and it's all natural!  Since my first attempt a couple weeks ago, I've made it several times with some pretty exciting success. 



What I've learned:
1.  Unless you like plain (i.e. no butter, salt, additional flavorings) popcorn, you will want to spray or drizzle some oil on your popcorn.  I had an old spray bottle of white truffle oil that I use but really anything will do.  I bet a misto would work great here.

2.  This is super easy and I don't plan to return to the old way of buying the bags in the store filled with something made in a food science lab.



Microwave Popcorn
Makes 1 generous or 2 smaller servings

1 lunch sized brown paper bag
1/4 cup popcorn kernels
Oil or butter
Salt or other flavorings

Pour kernels into bag.  Fold bag over at least twice, creasing well after each fold.  Pop in microwave, 2-3 minutes or until a few seconds elapse between pops.  Spray or drizzle oil or butter over popcorn and sprinkle salt/other flavoring over.  Stir or shake to combine well. 

Notes

• I have seen online where people popped the popcorn in a microwave safe bowl with a cover, and added the oil or butter right in.  I haven't tried this because I've always made it at work, where I do not have access to a bowl. 
• A Misto spray bottle or even a storebought bottle filled with oil would work well here- just don't put melted butter into a spray bottle. 
• I use the spray oil I mentioned and popcorn salt (extra fine), but get creative- try herbs, parmesan cheese, pepper, lime, etc. 

Enjoy!

I was thinking about reviewing some of the soups I had posted about in the past for an "in case you'd missed it" sort of thing when I realized two things:

1.  I do a lot of chilis. 
2.  Today's recipe was not yet among the posts. 

Maybe I'll get to that review post, but in the meantime, enjoy this vegetarian chili recipe. 



Vegetarian chili is perfect for people who are intentionally meat free or who are on a budget, or pretty much anyone who enjoys a satisfying meal without killing the calorie count.  Did I mention it's also quick and easy?  I love recipes that fit that entire description!



Today's recipe comes from the October 2011 issue of Everyday Food and I've been making it for about a year now.  Go ahead and add this to your meal plan.  Unless your family hates beans, they will likely love this.  Both Drew and I are big fans.



Serve this chili with cornbread, tortilla chips, or over rice/baked potato.  Top with any of your favorite chili toppings- sour cream, onion, jalapenos, or avocado. 



Vegetarian Chili
from Everyday Food, October 2011

2 tablespoons extra-virgin olive oil

This blog post is brought to you by Pinterest and my love for almost anything involving pesto.  To me, pesto is a quintessential summer flavor, but transcends seasonality at the same time.  It's great with a bowl of tomato soup on a cold winter's night or spread over spring and summertime vegetables.  Those Italians really know what they're doing.



While playing around on Pinterest one day, I found this recipe and almost ruined my keyboard drooling over it.  Just kidding, but I knew I had to make it, and soon.  I had some pesto I had made several weeks ago, just sitting in the fridge, waiting for this recipe.  I also had leftover grated mozzarella and parmesan cheese from where I made the pizzas. 

I served this with parmesan crusted chicken breast (highly recommended) and warmed up some marinara sauce for dipping.  Drew and I ate practically the whole loaf by ourselves.  In our defense, it was a smaller loaf than originally called for, and that counts, right?



This recipe, since it involves bread that is already baked, is quick and easy, and I have a feeling that if you made this with guests around, they'd think you had Giada de Laurentis in your kitchen. 

Cheesy Pesto Bread
inspired by this pin

1 boule (round loaf) of bread
1/4-1/2 cup pesto (varies based on loaf size and your own love of pesto)
1/2 cup shredded mozzarella or italian blend cheese (or more, depending on loaf size and your own love of cheese)

Preheat oven to 400 degrees. 

Using a serrated or bread knife, cut your bread into one inch cubes, stopping about 1/4" short of slicing all the way through the bread.  In other words, you want to almost cut all the way through it but you want it to still stay together.

Spread the pesto in beween the slices/cubes and then sprinkle the cheese between the cubes and on the top of the bread.

Wrap in aluminum foil and bake 10-12 minutes, or until crust is nicely browned and cheese is melted and bubbly. 

Serve while still warm, plain or with heated marinara sauce for dipping. 

This is the crust recipe I used for my most recent homemade pizza venture.  Besides the cheesesteak pizza, we made a marinara sauce based pizza with cheese, zucchini, sliced roast beef, peppers, and onions.  It, too, was quite yummy! 



I usually use Emeril's recipe for dough, and it serves me well, but I have wanted to try an overnight- rise dough for a while now.  I have two, so I chose to try Peter Reinhart's Neo Neapolitan Pizza Dough from his book, Artisan Breads Everyday.  I hate to say it, but as far as taste and texture are concerned, I didn't really notice much difference between Emeril's and Peter Reinhart's.  One thing I do like about this particular dough recipe is that it makes enough dough for five pizzas.  Last week we made three pizzas and I was able to store two dough balls in the freezer for later use, which is kinda nice. 



If you are newer to making your own doughs, this one is not hard to start out with, but in comparison to other doughs I've made, this dough was a lot wetter and more slack (as in, didn't keep its shape), and so I am left feeling like maybe I've done something wrong.  If you know, please post in comments or contact me!  Either way, the end result was pleasant, so I'm not complaining.  I'd definitely use this recipe again.



Neo Neapolitan Pizza Dough
from Peter Reinhart's Artisan Breads Everyday

5 1/4 cups (24 ounces by weight) unbleached bread flour
2 teaspoons (0.5 oz.) kosher salt
1 1/4 teaspoons (0.14 oz.) instant yeast (or 1 1/2 teaspoons active dry yeast dissolved in the water)
2 tablespoons (1 oz.) olive oil (optional)
1 tablespoons (1/2 oz.) sugar or honey (optional)
2 1/4 cups (18 oz.) room temperature water (less if using honey or oil)

You can mix this by hand with a big spoon or in an electric mixer using the paddle (not the dough hook).

Combine all the ingredients in the bowl and mix for one minute, to form a coarse, sticky dough ball.  Let the dough rest for five minutes, then mix again for one minute to make a smooth, very tacky ball of dough.

Transfer the dough to a lightly oiled work surface, rub a little oil on your hands, and fold the dough into a smooth ball. Let it rest on the work surface for 5 minutes and then stretch and fold the dough into a tight ball. Repeat this again, two more times, at 5 minute intervals. Place the dough in a lightly oiled bowl, cover with plastic wrap, and immediately place in the refrigerator. The dough can be used anywhere from 6 hours to three days after it goes in the fridge.

When ready to make the pizzas, pull the dough from the refrigerator two hours prior to when you plan to bake. Divide the dough into five 8-ounce pieces (if there is any extra dough divide it evenly among the dough balls). With either oil or flour on your hands, form each piece into a tight dough ball and place on a lightly oiled pan. Mist the dough balls with spray oil and cover loosely with plastic wrap or place the pan inside a large plastic bag. Give the dough at least 90 minutes before making the pizzas. If you don’t plan to use them all, place the extra dough balls inside of an oiled freezer bag and keep in the refrigerator (for up to three days) or in the freezer (for up to three months).

If using a pizza stone in your home oven, preheat the oven to the highest setting
one hour before you plan to make the pizzas. If using a wood-fired oven, you know what to do for your particular oven. If you do not have a baking stone you can bake the pizzas on a sheet pan.

Top with your favorite toppings--this dough can be stretched thin (12-13 inches) for Roman-style pizzas, or 10-11-inches for Naples-style.

Bake at the highest setting your oven will allow for 10-15 minutes until your pizza crust is golden brown and your toppings are nicely cooked.

If you are a pizza purist, I am sorry.  You can quit reading now.  Wait for Thursday's post, which will be on the homemade crust.  If, however, you're a little more relaxed on your pizza philosophy, keep reading, because I think you'll like what I have to share. 

Drew and I like to support area restaurants, and one of the two we visit most in town is Papa's Pizza to Go.  Yes, it's a chain, but this particular franchise might as well be its own business, with the personability of the owner and staff.  Anyway, one of our favorite pizzas there is the philly cheesesteak pizza, which expectedly has either roast beef or thinly sliced steak, onion, and mushroom.  All is topped by mozzarella cheese and is based by a thin crust and white sauce.  We wanted to replicate it at home. 

As a side note, making pizzas is a great way to make this junk food just a little less junky, and it's really fun for kids to get involved- they love being able to top their own pizzas!  Fun fact- kids who cook or help their parents in the kitchen tend to have a more expanded palate and eat healthier than those who don't. 

I made up the sauce for this pizza and the "ratios," so here goes!

Philly Cheesesteak Pizza
1-12 inch pizza crust (size may vary)
3/4 cup shredded cheese- Italian blend suggested, containing provolone, mozzarella
1/2 cup white sauce, store bought or see recipe below
1-2 medium cut slices roast beef, cut into 2 inch ribbons
1/3 cup sliced onion
1/3 cup sliced bell pepper
1/3 cup sliced mushrooms

If you are using raw dough, top the raw dough with all ingredients.  If using a prepared crust, follow package directions.  Top the dough/crust with the sauce, then half the cheese.  Add all other toppings and top with remaining cheese.  Bake in a 400-500 degree oven for 10-15 minutes or until cheese is bubbling and crust is a golden-brown color. 

White Sauce
1 Tb. butter
1 Tb. flour
1/2 cup milk
1/3 cup mayonnaise
1/3 cup grated parmesan cheese
Salt and Pepper, to taste

In a small saucepot over medium heat, melt butter.  Add the flour and stir, cooking for about a minute.  Slowly add in the milk and mayo and stir together.  Add in the grated cheese and stir.  Allow to thicken to a thicker sauce.  Add salt and pepper to taste.

*  Note- you may need to increase other ingredients to taste/thicken.  All amounts are approximations.

Notes

• While I am personally anal and use homemade crust/sauce, I am not the food police.  I don't care what you do- feel free to use store bought crust or alfredo sauce. 
• Good pizza in the home oven (especially my home oven) is tough.  For best results, preheat your oven a long time and use a pre-heated pizza stone. 

I found Mark Bittman's How to Cook Everything Vegetarian at Ollie's a while back and thought, "why not?"  I don't pretend to be a vegetarian or even super health conscious, but it's a good book to have for knowing about all meatless food categories and various food preparations.  A few weeks ago I made the salad I'm posting today as a lunch for Drew and me, and it is a hit.  I have a similar quinoa salad that I occasionally make that contains black beans, avocado, tomato, etc- a real Southwestern flavored dish, but I had never considered sweet potatoes, and they are wonderful here! 



I opted to make the Southwestern variation of this recipe because everything is better with avocado, right?  The salad takes less than an hour total time- maybe 30 minutes or less if you're efficient in the kitchen, and it can be made ahead of time and refrigerated.  If you have leftover sweet potato or quinoa, then it's a good fridge cleaner recipe.  Even if you don't, this is an affordable, healthy meal full of delicious goodness!



I am posting the recipe as I made it below, which is the Southwestern variation.  You can find the original recipe online or in the How to Cook Everything Vegetarian book by Mark Bittman. 

Sweet Potato and Quinoa Salad
from Mark Bittman

1 cup dry quinoa, or 2 1/2 cups cooked
1 lg or 2 med sweet potatoes, about 1 lb. total
1 red bell pepper, core, ribs and seeds removed and diced
1/4 cup minced shallot or red onion
1 avocado, diced
Salt and pepper
1/4 c. extra virgin olive oil
1/4 cup toasted pumpkin seeds (pepitas)
Juice of 1 lime
Chili Powder- 1/4 tsp

If using dry quinoa, cook according to package directions. 

Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces. Cook it in boiling salted water to cover until tender, about 15 minutes; drain well.

Toss together the potato, quinoa, bell pepper, avocado, pumpkin seeds, and onion; sprinkle with chili powder, salt and pepper. Whisk the oil and lime juice together and toss the salad with about half of this mixture; add all or some of the rest to taste. Taste and adjust the seasoning.