5-0 Has Got Me Falling for Something Out of This World

Seriously when it comes to trying new cuisines of course the first thing to do is to to make plans with your friends to go out, maybe try some new restaurant, the next new thing.  Of course if maybe if you feel like playing the recluse you may pick-up the phone and try take-out or delivery, right?  




This is me we are talking about, does something really have to fall out of the sky and hit you to try something new at home?  Ok, so maybe I might be pushing it a little bit, I think you get the point.  Thought we might go out on a limb, just shy of giving up national secrets, but something worthy of serving up to your friends, or even date night with someone special.


I think it's exciting and fun to experiment with a new dish, even that of a new culture. It’s not like I thought they would be terrible, or I wouldn't have bothered. But I found a unique satisfaction in serving a risky dish and having it succeed. I know taking the safe route when having people over, make sure to cook something that you know is delicious and that you’ve made before. But seriously! Experimenting in the kitchen is fun, and it’s better with good company. So take the leap of faith, the worse that could happen, you can be a success! 

Chicken and Beef Satay with 

Peanut Sauce

1 1/2 lbs fillet of beef, or 4 whole chicken breasts
1 Tbsp chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 tsp sambal (Indonesian chile paste), or 1 hot red chile
Juice of 1 lemon
2 Tbsp sugar
1/2 tsp ground cumin
2 Tbsp toasted sesame oil

Peanut Sauce

1 cup smooth peanut butter

2 Tbsp toasted sesame oil

3 Tbsp soy sauce

1 clove garlic

1 Tbsp sambal (Indonesian chile paste)

1 Tbsp sugar

Freshly squeezed lemon juice

Coconut milk, or water, to thin

1 scallion, thinly sliced

1. Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
2. Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
3. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Peanut Sauce :

1. In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.
2. With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

Thai Iced Tea

3/4 cup black tea leaves
6 cups boiling water
1/2 cup sweetened condensed milk
1/2 cup sugar
1 cup evaporated milk, whole milk, half and half, or coconut milk
Star anise, ground tamarind, and cardamom to taste

1. Steep the tea leaves and spices in boiling water for 5 minutes. Pour the water into a pot through a strainer to remove the leaves.
2. Add the sugar and stir until it dissolves. Mix in the condensed milk, and then cover the pot and allow the tea to cool to room temperature.
3. Top off the drink with evaporated milk, whole milk, half and half, or coconut milk. Serve immediately without stirring.

Restaurant-Style Thai Iced Tea

3 cups of water

3 Tbsp of Assam tea leaves

4 green cardamom pods

3-4 cloves

1 star anise

1 tsp vanilla extract

1/2 tsp star anise powder

2 Tbsp sugar

2 Tbsp sweetened condensed milk

3-4 Tbsp evaporated milk

1. Bring water to a boil in a medium-sized pot. Place the tea leaves, cardamom pods, cloves, and star anise in a tea bag or tea infuser.
2. Once the water has boiled, reduce it to a simmer. Add the leaves and spices, making sure that they are fully submerged in the water.
3. Allow to steep for 5 minutes. Then remove the tea bag/infuser and add in the star anise powder, vanilla extract, sugar, and sweetened condensed milk.
4. Stir the mixture until the sugar dissolves, and then allow it to cool to room temperature.
5. Serve in a tall glass with ice. Pour the tea over the ice, leaving some room at the top. Add the evaporated milk and serve immediately without stirring.

Pineapple Fried Jasmine Rice 

(Khao Phat Supparot)

1 pineapple
2 Tbsp vegetable oil
1/2 tsp salt
3 garlic cloves, coarsely chopped
1/4 lb. shrimp, peeled and deveined
1 boneless, skinless chicken breast half, cut
  into 1/4-inch dice
2 eggs
2 Tbsp tomato ketchup
3 green onions, including 1 inch of the tender
  green portion, thinly sliced
4 cups cold cooked long-grain jasmine rice,
  crushed gently to break up any clumps
2 Tbsp fish sauce
Fresh cilantro leaves for garnish
1 Tbsp fried shallots (see note)

1. Preheat an oven to 400°F.
2. Cut the pineapple in half lengthwise. Hollow out each half, leaving the shells intact and setting the pineapple pulp aside. Put the shells, hollow side up, on a baking sheet and bake until the excess moisture has dried out, about 10 minutes. Remove from the oven and set the shells aside.
3. Meanwhile, coarsely chop enough of the reserved pineapple pulp to measure 1 cup. Set aside. Reserve the remaining pulp for another use.
4. Preheat a wok or deep-fry pan over medium-high heat. When the pan is hot, add the oil, salt and garlic and stir-fry until the garlic is light golden brown, about 30 seconds. Increase the heat to high, add the shrimp and chicken, and stir-fry until the shrimp turn bright orange-pink and the chicken is cooked through, about 2 minutes.
5. Crack the eggs into the pan over the shrimp and chicken and break up the yolks with the tip of a spatula. Cook the eggs, without stirring, until set, about 30 seconds. When the whites turn opaque, add the crab paste and ketchup, stir once or twice, then toss in the green onions, cooked rice and fish sauce. Break up any remaining clumps of rice and stir-fry to mix and evenly season the rice and to heat it through, about 2 minutes. Add the reserved chopped pineapple pulp and toss and stir to heat through, about 1 minute.
6. Transfer the rice mixture to the pineapple shells, heaping it attractively. Garnish with cilantro leaves and fried shallots. Serve immediately.

Pad Thai

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
1-2 eggs (vegans can substitute 1/2 cup soft tofu)
4 green onions, white parts sliced and kept separate from green
4 cloves garlic, minced
1 tsp grated galangal OR ginger
1 fresh red or green chili, sliced
3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
2-3 cups bean sprouts
1/3 cup fresh coriander/cilantro
1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews

PAD THAI SAUCE

3/4 to 1.5 Tbsp tamarind paste, to taste (available at Asian/East Indian food stores)

1/4 cup vegetable stock (or faux-chicken)

3+1/2 Tbsp soy sauce or wheat-free soy sauce

1/2 to 1 tsp chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper

3 Tbsp brown sugar, or more to taste

1/8 tsp. ground white pepper

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce.  Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy! 

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups uncooked short-grain white rice
2 cups water
1 1/2 cups coconut milk
1 cup white sugar
1/2 tsp salt
1/2 cup coconut milk
1 Tbsp white sugar
1/4 tsp salt
1 Tbsp tapioca starch
3 mangos, peeled and sliced
1 Tbsp toasted sesame seeds

1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangoes and rice. Sprinkle with sesame seeds.

Now all that's left is to decide when and where to hang out and eat this meal..

Just a Little Bit Home no Matter Where You Are

                                                              

When it comes to memories anything family always prove to be the best in my book.  Then of course when it comes to food and family it's a Sunday special with the scents that waft through house that trigger smiles and warmth you can never forget.  Of course they can drive you crazy do things that you never expect but when it comes down to it you are always there for each other... Thick or thin!

Sunday memories 

growing up, as for many of Italian-

American descent, can hold a special place in one's mind.  Especially that Sunday gravy, ok also known as tomato sauce that is cooked with meat (and never ever ketchup). Of course the pride of every family, taking hours to cook, and the pride of the cook.  Of course preparation started around breakfast time and it was ready to serve by 3 pm.  

Depending on what your family liked in their gravy, this silky smooth and full-bodied sauce derives it flavors from the garlic and herbs, as well as the meatballs, sausage, braciole, and even some spare ribs that had been simmering in the pot all morning. 


As is everything Italian every family will have it's own twist, it's own variation on the same basic theme.  Where one will use a crushed tomato and a specific brand, who uses a plum tomato of another brand, who cans their own tomatoes at the end of each summer.  One thing is certain that family will swear that their gravy is the best, and never ever show them a jar of sauce, cause that is blasphemy. Though once the gravy is made just need a little pasta, some garlic bread and you are good to go.



Sunday is the day of the week know as the day of rest.  Though there was always something so comforting about Sunday dinner whether it was for a crowd, or just the immediate family.  It was home, family and tradition. Though even if you are not Italian-American, Sunday can still mean family dinner, roasts, something special.  Even better news, You do not need an ounce of Italian blood to try this, don't let it overwhelm you.  Heck make extra, cause hint, it freezes real well.   

Meatballs

1 lb ground beef

1 egg

1/4 cup milk

1/2 cup breadcrumbs

1/2 tsp salt

1 tsp oregano

1 Tbsp fresh parsley

1/2 tsp garlic powder

1/2 tsp fresh ground pepper

1/4 cup grated parmesan cheese

seasoned breadcrumbs 

1. Mix all ingredients except the ground beef in a large bowl by hand. Once moist and well blended then add beef, be careful not to over work beef.
2. Roll meatballs to about the size of a golf ball.
3. Roll meatballs in seasoned breadcrumbs.
4. At this point you have 2 options, you may place on a baking sheet and bake in a 375 degree oven fro about 20 minutes until browned. Or
5. In a large fry pan with oil fry meatballs until well browned on all sides.  Drain on paper towel when finished.
6. After cooked you may place in gravy, or wrap extra and freeze for a later date.

Braciole (Italian Beef Rolls)

5 Tbsp parsley, chopped

¼ cup Parmesan,finely grated

3 cloves garlic, finely chopped

12 6"x 4" slices boneless beef chuck, pounded to 1⁄16" thickness

salt and ground black pepper, to taste

¼ cup olive oil

1. To make the filling, mix together parsley, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you.  
2. Season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with butchers twine, and repeat with remaining beef and filling. 
3. Heat oil in a large heavy bottom pot over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. 
4. Transfer to a plate and set aside. Proceed with your gravy as above. Freeze unused rolls until needed.

Sunday Gravy

2 Tbsp olive oil, divided

4 Italian sausage links (may use hot or sweet or both)

2-3 braciole

3 (28-ounce) cans of San Marzano tomatoes

2 whole garlic cloves, chopped

3/4 cup red wine

1 tsp dried oregano

1/2 tsp crushed red pepper

Salt, to taste

7-8 fresh basil leaves, thinly sliced

1. In a large heavy pot over medium-low heat, heat 1 Tbsp olive oil and add sausages. Cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
2. Repeat with braciole, cook about 4-5 minutes on each side, or until browned all over; remove from heat. 
3. Pour the San Marzano tomatoes in a large bowl, and crush them with your hands (or use a food mill, or food processor if you prefer).  
4. In the same pot, heat 1 Tbsp of olive oil, add garlic cloves and saute for about 2 minutes, or until golden brown. Remove and discard garlic. Pour in the tomatoes (with their juice), red wine, crushed red pepper, oregano and salt. Bring to a boil; reduce to a simmer, then add back your sausage, braciole, and after about and hour you may add in your meatballs.  Continue to cook stirring occasionally, for another 1-1/2 - 2 hours when all meat is tender.

Garlic Bread

1 loaf Italian bread

6 large cloves garlic, finely minced

6 Tbsp salted butter, softened

1/2 cup Italian parsley, chopped

1. Preheat oven to 375 degrees.
2. Slice loaf lengthwise and lay open-faced.  
3. In a medium bowl, combine butter, garlic and parsley. Spread in a thick, even layer over both halves of loaf.
4. Place both halves on a baking sheet and bake for 15 minutes or until golden brown.
5. Allow to cool slightly before slicing and serving.

Simple Ricotta Cheesecake

1 cup graham cracker crumbs

1 Tbsp sugar

3 Tbsp unsalted butter, melted

(or 1 prepared graham cracker crust)

4 cups ricotta cheese

1 cup sugar, divided

5 eggs, separated

1/3 cup all-purpose flour

1 tsp pure vanilla extract

1 Tbsp lemon zest, freshly grated

1 1/2 cups heavy cream

1. Preheat the oven to 325 degrees.
2. Combine graham cracker crumbs, sugar and butter in a medium bowl.
3. Press graham cracker mixture into bottom of a 9-inch springform pan and up the sides to form a pie crust, bake for 5 minutes.  
4. Using a mixer, add ricotta a third at a time and blend until smooth.  Gradually mix in 3/4 cup sugar, reserving the remainder.
5. Add egg yolks, one by one, to mixture until fully combined.  
6. Then gradually add flour, then vanilla and increase speed slightly to combine well. Set mixture aside.
7. Beat egg whites with remaining 1/4 cup of sugar until stiff peaks form. Set aside.
8. Whip heavy cream until stiff peaks form, then gently fold together whipped cream, egg whites and batter until combined.
9. Pour batter into crust and bake at 325 for one hour, then turn off heat and allow cheesecake to cool in oven for 2 hours. 
10. Refrigerate overnight and serve.

Camping Aloha Style

So what exactly do you get when you cross a Navy Seal and a Jersey transplant who got kicked out to of the scouts, well a mess what else.  Never fear I can always find something for these two to cook up no matter the situation even if it is for the Aloha Girls.  Then again you might even give these recipes a whirl.  Though I might leave out the knives, wild boars, hijacked diamonds, it tends to make things a bit crazy..

Campfire Foil Packs

1 lb skinless, boneless chicken breast meat - cubed

2 onions, diced

1-8 oz package mushrooms, sliced

1 yellow bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

4 cloves garlic, sliced

4 small potatoes, cubed

1/4 cup olive oil

1 lemon, juiced

1. In a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. Pour in the olive oil and lemon juice, then mix well.
2. Evenly divide the mixture between 4 large sheets of aluminum foil. Top each with another sheet of foil, and roll up the edges tightly. Wrap each packet again, securely in another sheet of foil to double wrap.
3. Cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

Of course you can cook on a gas grill but if camping like an Aloha girl!!!! 

Thanksgiving Dinner

1 turkey cutlet
1 cup of prepared stuffing
½ cup of turkey gravy
½ cup of green beans
¼ dried cranberries
salt, pepper, thyme, marjoram

1. Place turkey cutlet on sheet of foil. Put the stuffing on top and the green beans around the cutlet. 
2. Pour gravy over everything and sprinkle with the dried cranberries and seasonings. 
3. Wrap in a tent pack and place on hot coals or grill for 20 minutes.

Corn on the Cob

4 ears of shucked corn
¼ cup butter or olive oil
Parmesan cheese
½ teaspoon dried rosemary leaves
salt and pepper
4 ice cubes

1. Place the ears of corn on a large sheet of foil. Spread the butter on top. 
2. Sprinkle with the seasonings and Parmesan cheese. Put the ice cubes on top. 
3. Wrap up into a tent pack. Place on hot coals  or grill and cook for 20 minutes. 

Pineapple Upside Donut Cake

4  pineapple rings
4 Tbsp butter, softened
4 Tbsp brown sugar
4 cake donut

1. Place  each donut on sheet of foil. Mix the softened butter and brown sugar together and spread it over each donut. 
2. Place a pineapple ring on top. 
3. Then wrap the donut in a tight flat pack. Place on hot coals or grill and cook for 5-7 minutes.

Sensational Campfire S'mores

6 regular sized chocolate bars 
12 whole graham crackers, each split into 2-inch squares
24 large marshmallows

1. Roast marshmallows over the campfire, making them just as you need them for each S'more.
2. For each S'more place one roasted marshmallow and one small square of chocolate between two graham cracker squares. Give it all a little squeeze and take a bite!

Variations

Chocolate lovers may want to double the amount of chocolate.
Try spreading the crackers with peanut butter before adding chocolate and marshmallow.
Cashew or almond butter or a chocolate hazelnut spread. 
Raspberry jam or preserves also make a great spread before adding marshmallow and chocolate.

Hawaii Five-0 Searches For The Truth

Is there really a secret out there? Some mystery locked away looking to be found, After watching last week's episode of Hawaii Five-0 Ka 'Ola'I'O Ma Loko or The truth within, I had to sit and really ponder this one.  What truth is there to be had in cooking?   For certain it won't be locked away in the base of King Kamehameha.  

What truth is there in cooking, it is not the mystery wrapped in a boxed surrounded by an enigma  waiting to be purchased off of eBay  but then again there are so many thing you can pick up there who knows.  

Is there some secret, a symbol that is locked away? Well I have found cooking to be defined as a process to make food ready to eat by heating it. People can cook food with fire using wood or charcoal, with a stove that uses propane or natural gas, or with a stove that uses electricity. 

What exactly does this mean.... in the scheme of all things, maybe there can be some great mysteries out there, but letting cooking get the better of you should not be one of them.  You don't need a good cargument to set you straight either. 

So I thought for this collection I would just keep it simple, an eclectic assortment of dishes that can tantalize the palate and maybe leave you thinking you may be part Julia Child when it comes to the cooking creativity.   

Bean Soup

With the fall moving in, this calls for a quick, simple soup, this very simple soup will have them searching for more.

2 Tbsp Extra Virgin Olive Oil

1/2  Pork Tenderloin, diced into small pieces

2- 32-oz. packages  Chicken Broth

15-oz. can Great Northern Beans, drained and rinsed

14.5-oz. can No-Salt-Added Diced Tomatoes

1 cup  Penne Rigate Pasta

2 cups S Baby Spinach, roughly chopped

1. In a large stock pot, add the olive oil and turn to high heat. Once the oil is hot, add the pork tenderloin and cook almost all the way through.
2. Pour the chicken broth, beans and tomatoes (including the juices in the can) over the pork tenderloin. Reduce to medium-high heat. 
3. After 5 minutes, add the pasta. Cover with a lid and let cook according to the directions on the pasta box. 
4. Once the pasta is finished cooking, add the spinach and let simmer another 5 minutes before ladling up the soup.

Roast Chicken with Balsamic 

Bell Peppers

This chicken dish takes a classic, takes it up a notch with balsamic bell peppers giving it an Italian flair .  Bringing a warmth and richness to your dinner all in about 40 minutes.

5/8 tsp salt, divided 

3/4 tsp fennel seeds, crushed

1/2 tsp freshly ground black pepper, divided

1/4 tsp garlic powder 

1/4 teaspoon dried oregano

4- 6 oz skinless, boneless chicken breasts 

2 Tbsp olive oil, divided 

Cooking spray 

2 cups thinly sliced red bell pepper 

1 cup thinly sliced yellow bell pepper

1/2 cup thinly sliced shallots (about 1 large)

1 1/2 tsp chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 Tbsp balsamic vinegar

1. Preheat oven to 450°.
2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Vegetarian Mini Pizza

Everything is better on a pizza, now you can make the dough from scratch, but you can find dough at many markets, including whole wheat and herb.  You can purchase dough from your local pizzeria.   As for the topping, anything goes, these are just some suggestions, the only restriction is your imagination.   You can marinate the zucchini and eggplant and the tomato sauce is from scratch, it is the only concession I have made.  But it you have a favorite jarred sauce use it..

2 pizza dough rounds (either from your supermarket  or your local pizza guy) or feel free to make your own 

Tomato sauce:

1 tbsp olive oil

1 onion, chopped

1 clove garlic

2 tbsp capers (drained)

a pinch of dried chili 

1 1/2 cup/3,6 dl of canned tomatoes

1 tbsp fresh or 1 tsp dried oregano

salt & black pepper

Topping:

4 pre boiled potatoes

250 g marinated artichoke hearts

100 g kalamata olives

1 zuchini (marinated)

1 eggplant (marinated)

4 brown mushrooms, cut in quarters

1/4 fennel, thin slices

300 g small tomatoes

2 small spring onions, divided in half

1/2 broccoli100 g goat cheese

salt & black pepper

fresh aragula, put it on after the pizza has been in the oven

1. Put the dough in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.
2. Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
3. Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. 
4. Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.

Pumpkin Chocolate Chip Cookies

These spiced pumpkin cookies are soft, chewy, and dotted with chocolate chips! If you like pumpkin pie and chocolate, you'll love these cookies. It's dessert enough said! 

1/2 cup of shortening

1 cup brown sugar

1 cup pumpkin puree

1 egg

1 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 cup chocolate chips

1. Cream shortening and brown sugar together.  Then add the pumpkin, egg and vanilla.  Mix until well incorporated.
2. In a separate bowl mix together all the dry ingredients.
3. Fold in the chocolate chips.
4. Place rounded tablespoons of the gooey goodness on your greased cookie sheets a couple of inches apart and bake at 375 for 12-15 minutes – until the edges are golden brown
5. Cool completely on wire racks