I’ve been in a kitchen rut.
I cut down on the “what to make for dinner” dilemma by meal planning (so resistant to doing, so glad I did), but I was getting bored. Last week my friend Lilly hosted a winter recipe jam that got me excited about food again.
I almost said cooking, but really it’s the food. I started reading this book last night and it made a clear distinction between enjoying cooking and enjoying food. I like both, but I’m coming back to the food—the eating, the sharing, the memories, the stories.
For the recipe jam, I pulled a jar of pickled peppers from my cupboard and asked, “What would you do with these?”
The answers came in:
sprinkle on pizza
serve with sausage
toss with greens
add to white chili
use on nachos . . .
None of it was earthshakingly new. I was just in too stuck in what we usually do. I think first of fresh peppers for nachos. I turn to dried for chili. My kids are back on forth on spicy. The little one won’t eat a fried egg sandwich without Tabasco sauce. They’ll both eat our homemade chili. Except on the days they won’t. “Too spicy.” So too often I skip it.
I opened a jar to have with pork dumpling burgers (dumpling filling pressed into burgers). The suggestion to use the hot peppers on pizza with sausage reminded me of stuffed jalapenos (and that I had an overabundance of cream cheese in my fridge.) A few nights later, I sprinkled the rest of the jar over a corn-meal crusted pizza with spicy sausage, cream cheese, and a Mexican blend cheese.
Definitely not rut material.
Hot Pepper & Sausage Cream Cheese Pizza
3/4 c. warm water
1 tsp yeast
hefty pinch of sugar
1 1/4 c. flour
1 cup cornmeal
1 1/2 tsp kosher salt
1 Tbsp olive oil
- Sprinkle the yeast over the warm water and add the sugar.
- Put both flour and the salt in a large bowl and combine.
- When the yeast has bubbled up, add it along with the olive oil to the flour.
- Stir to combine. Then knead lightly.
- Coat the dough in oil. Place back in the bowl and cover with a towel. Set in a warm space to rise. My dough didn’t double, but it expanded.
- Preheat oven to 425.
- Sprinkle a pizza stone or pan with coarse corn meal. Stretch the dough into a round (or several small rounds).
- Bake for about 15 minutes until dough starts to set.
1 8-oz package of cream cheese softened
cooked spicy sausage
1 4-oz jar pickled hot peppers (or chopped fresh jalapenos)
shredded cheddar, Mexican blend or similar cheese
fresh salsa or pico de gallo
- Spread the cream cheese on the partially baked crust.
- Sprinkle the sausage and peppers evenly over the pizza.
- Top with the shredded cheese.
- Bake until the cheese is melted and the edges of the crust are just turning golden.
- Serve with fresh salsa.