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Hello from the kitchen!
As summer moves along quickly, my freezer and shelves are getting fuller! Jellies, beans, corn and pesto are ready for winter dining. If you are a gardener, you may be getting an abundance of veggies and wondering what to make with them. I like to make stuffed peppers using any kind of pepper. Big or small. Ham, green beans and potatoes in the crockpot are also a good way to use up excess veggies. Especially the beans! Grilling meals saves on making the kitchen any hotter than it probably already is. My family and the neighbors enjoy grilled pizza. Pizza toppings can be anything you like. My favorite grilled pizza is using pesto instead of sauce and topping it with sliced tomatoes and burrata and herbs. A hot weather appetizer loaded with flavor is what I call "The avocado delight". No fuss, no mess! As we were "doing corn" last week we reminisced about the days of all the corn we had to do as kids. We ate well. We lived well. Until next time, eat well my friends!
Stuffed peppers
• 4 peppers halved and cleaned out
• Pound of chicken sausage (out of casings)
• Handful of fresh spinach
• Cup of cooked rice (any flavor)
• Chopped sundried tomatoes
• Small onion, chopped
Mix all ingredients together and stuff peppers. Bake at 350 for 45-50 minutes or until the peppers are soft.
The Avocado Delight
• One pint cherry tomatoes
• One pint mozzarella balls in flavored oil
• Fresh basil
• Garlic powder or finely chopped fresh garlic
• 3 avocados peeled and halved
Place the avocados on a plate. Lay the tomatoes and mozzarella balls around on the plate. Drizzle the oil from the pint of mozzarella over the veggies. Sprinkle with garlic powder and serve chilled.
Pizza Dough
• 2 cups either all-purpose flour or 00 flour
• 2 1/4 tsp dry yeast
• 1.5 tsp sugar
• 3/4 tsp salt
• 1/4-1/2 tsp garlic powder
• 2 TBSP olive oil
• 3/4 cup warm water
Combine one cup of the flour, yeast, sugar, salt and garlic powder in a large bowl. Add the olive oil and water and mix well with a spoon. Gradually add in the remaining flour and mix until a slightly smooth ball forms. The dough can be a bit sticky. Wipe some olive oil around a large bowl and around the dough ball and cover with plastic wrap or a towel. Let set for 35-45 minutes or until dough is doubled in size. At this time I make the dough into small balls to make personal sized pizzas. Roll each dough ball out into a thin crust. Brush one side of the crust with oil. Place on hot grill. Stay close by as grilling the crust doesn't take long. When they are browned around the edges, pull off the grill and oil the other side of the crust. Put the toppings on the grilled side and carefully lay back on the grill. Close the lid to melt cheese and keep watch till it looks done. Pull off and enjoy!!
**prep all toppings ahead of time because it doesn't take long to make the pizzas.
Topping ideas: cheese, pepperonis, tomatoes, red sauce, pesto, onions, pears, Gorgonzola cheese....
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.