My 'Award' Winning Pizza for #Twelve Loaves September

Does it seem like I'm the only 'oddball?'...seriously! I do everything differently than the other fellow food bloggers. I'm so 'lame' when it comes to joining a group, or even linking up something. Not consistent, and certainly always falling behind schedule. I did try to link up last week with my Cheddar Cheese bread for Lora's #Twelve Loaves September, which required a cheesy bread, but did not know that pizza applies...and I did make my own dough this time with the most amazing yeast from RED STAR, called PLATINUM!

linking to:#Twelve Loaves September @ Cake Duchess
              Hearth and Soul Blog Hop @ Zesty South Indian Kitchen
              Full Plate Thursday @ Miz Helen's Country Cottage
              Thursday Favorite Things Blog Hop @ Katherines Corner

...again, I chose to be alone...needed some quiet time to 'reflect'. Not exactly a holiday dinner; since it was Rosh Hashana Eve! My daughter had a beautiful celebration at her house with their best friends and family, and I was just not in the mood for more work in the kitchen, so I did not join!


I'm so unlucky with yeast, even though it has the proper dates for the expiration...somehow I tend to mess it up. The last time I know it was too hot water, that I added the yeast to dissolve. This time I made sure that the water was slightly warm, and it worked! (sorry, no photos of my step-by-step direction, was not going to use this post)

I am so overly critical of getting a good crust for my pizza, that I'm so picky when it's home made. For me, it has to have a good rim, and it has to be baked just right...actually, pre-baked which I strongly prefer, in order to get a good crunchy crust, not to have it soggy, or greasy, and WORST, underdone!

I have a few really good pizza dough recipes, including a whole wheat dough which is softer, than the regular unbleached white flour pizza dough. We prefer the traditional dough, and this recipes is so easy...so basic, saved from 1998 Gourmet magazine, which I am happy to share with you!

Basic Pizza Dough

For a 12-inch pizza

1 packet of Red Star Platinum dry yeast,
or your favorite (abt. 1-1/2 teaspoon)
2/3 cup warm water
2 cups unbleached all-purpose flour
(I used King Arthur)
1 teaspoon salt
olive oil for the bowl

Sprinkle the yeast over the water. Let stand 1 minute, or until yeast is creamy. Stir until the yeas dissolves.

In a large bowl, combine the 2 cups of flour, and the salt.

Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

(you can skip all this process, by adding all the ingredients in a bread machine, on DOUGH setting, and let the machine do the work for you)

Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1-1/2 hours.

Punch down on dough, and flatten with your fist. Spray your pizza pan with a non-stick cooking spray. If dough is sticky, you can add a little more flour, just do not knead any longer. Cover the dough with a dish towel and let it soften, to expand for an additional 30 to 45 minutes. At this time, you can stretch the dough all the way to the rim of the pizza pan. Lightly spread olive oil on the dough, and pre- bake for about 10 minutes, in a 425 degree F. oven on a pizza stone (preferably) to assure a good crusty dough.

At this time, you can leave the dough to cool down, and use for later, or proceed with your favorite topping for the pizza, to bake for an additional 10-15 minutes for the sauce, to set and the mozzarella cheese melt and slightly brown.
I strongly recommend a good quality pizza sauce, such as Dei Fratelli which is a superb quality. Just be sure to add to a small bowl, and stir about 1 to 2 Tbsp. olive oil and your favorite spices. (I used an Italian brand, a gift from Italy by Lora)

For a fresh mushroom, sliced red onion, and pepperoni topping:

Saute about a handful of fresh sliced mushrooms along with sliced red, or regular onions, just slightly...set aside.
In the meantime, spread the pizza sauce, thin, or thick on the pizza, not quite to the outer rim. Sprinkle with shredded mozzarella, divide the mushroom mixture, and bake for 10 minutes. For the addition of the pepperoni slices...make sure to add the pepperoni slices at the last 5 minutes, (otherwise they will shrivel up and dry out!)
Leftover pieces of pizza can be reheated, or eaten cold (which I love)...the next day...Enjoy!

So there, you have a perfect 'Award' winning pizza, made with love, and Red Star PLATINUM yeast!
BTW- I still have to post my awesome Fresh Tomato Tart recipe, for the next post...just remind me, if I forget. xo

Join Lora, Barbara and Jamie with the #TwelveLoaves baking project!

 The month of September is about bread and CHEESE! Who doesn't love bread and cheese? You could make a quick bread or yeasted bread (muffins, scones-PIZZA)and link up to the girls. I attached Lora's link for you to see the pretty pull-apart bread she baked.

Zucchini in Tomato Sauce...and Restaurant Review

I hope you have an extra few minutes to hang out on my blog...just wanted to share the latest...I mean the really most recent, meaning, from yesterday's event! What a wonderful day I've had yesterday, that was totally unplanned.
I'm so happy that my family is back now, from Italy, and I'm back in my own little place, with my sweet little Persian kitty, Mush, who I rarely mention. I've had her since she was a kitten, 13 years ago...and she is still the size of a kitten, has not grown much, but so cute and sweet. She was my beloved Prince kitties constant companion...and now, my little 'shadow'...always been sweet and aloof, but now that Prince is gone, she constantly wants to be around me!

I'm not starting out with the restaurant review...although that came earlier, at lunch time, but for dinner, I made this batch of zucchini for a light dinner, just enjoying it with crusty slices of bread. Still have plenty left over, which could be added over pasta of your choice! So easy to make, and so delicious.

Zucchini is in season now, and so abundant in our supermarkets, and especially in the fresh produce market. I also picked up a small batch of thyme, a bunch of Italian parsley, and decided to make a different herb version for my zucchini and tomato sauce.

Zucchini in Tomato Sauce
created by; Elisabeth

4 small zucchini sliced,(but not too thin)
1 medium onion chopped
2 cloves garlic minced
salt and pepper to taste
a handful of Italian parsley chopped
few sprigs of thyme snipped, or
(you can use basil, rosemary, or your
favorite herbs)
1 cup fresh, or canned tomato sauce
(I used Flora tomato sauce)
3 Tbsp. extra virgin olive oil
1 cup white wine, or vegetable broth

In a large cast iron, or non-stick skillet, saute onion and garlic first, for about 5 minutes, add the sliced zucchini, and saute over medium high heat to get a little color on them. Add the wine, or broth, let it cook down a little...another 5 minutes longer.

Add the tomato sauce, and let it cook for another 10 to 15 minutes. The entire cooking time should not take more than 25 minutes. Serve over pasta, or just simply enjoy with crusty bread of your choice...and there's your 30 minute meal. You can also grate Parmesan cheese on top if you prefer!

Simple, and easy...guaranteed that you will love it, if you like zucchini, this is a great way for kids to enjoy their veggies...smothered in tomato sauce!



...and now, for the Restaurant Review!

Ahh, here we are Lemongrass, Asian Restaurant...haven't been here in 2yrs...food is so good, and a pleasant friendly atmosphere!

There's 2 identical section like this...2 bars, so if you have too much Saki to drink...you may think you're seeing double!...no Saki for me, it's only a little over 12: noon! (Lora in the blue shirt, walking in)

I ordered the Lemongrass soup, with mussels, squid, scallops and fish...a light lemony hot 'paprika' broth...did not know that they use Hungarian paprika in Asian cuisine...I loved it, it really 'hit the spot'. Fabrizio ordered the same thing.

We all shared these 2 rolls...the front one was called ...Volcano Rolls...some really yummy sauce, not spicy...covering the rolls...even the little guy enjoyed it, wanting to learn how to eat with chopsticks!

Gabby's Pad Thai noodles, with chicken...and some brown rice from Lora's shrimp and brown rice...on the same plate...really delicious, (but not crazy about the presentation)

Since no-one would pose for me...all you can see them is walking, and me taking photos of other restaurant buildings...such as this lovely building on the corner, next to the railroad track...for years, this building was a breakfast eatery...then, abandoned for a few years, and in the last ten years, it's been a chic eatery, and always packed on the weekend, and during season. (didn't check the name of the place, but dined there 2yrs ago)

As we were strolling down the avenue...I spotted these gorgeous expensive dogs...their masters walking them...

I don't know the breed of these beautiful dogs...just took the picture, and thanked the owner (no time to ask for permission)...but they said "you're welcome"...isn't it nice how people can be so friendly, and courteous?

Just look at the strong legs on those doggies...wonder if they are poodles...just have them groomed differently!

On this corner, is a very nice seafood restaurant...outdoor eating has a fresh mist blowing...you can even see the mist, above the entrance where it says...Lobster Roll!

 Heading on to this 'parkway' ...there is a brand new amazing restaurant...gigantic outdoor eating, and indoor, as well!...check this out!

This is all part of one restaurant...I have not seen this until now, since they've only opened a few months ago! Totally, amazing!

This was my very favorite...beautiful, and just check out the upstairs...two stories. Love the architecture of the modern building!

A whimsical gift shop, with art, as well...wonder if these cute sculptures are for sale?...love the turtles! So, that was a very nice day, well spent, and totally NOT planned. This is how my family plans events like this...sometimes at the 'spur of the moment'. Have a wonderful day, and hope you're not suffering the heat! We are having 10 degrees cooler temps. now...only about 88 degrees the highest...just lots of rain every day...and mostly grey skies!

Chick- Peas in Chunky Tomato Sauce...and Red Gold Giveaway

I'm truly happy to announce to you, that I have the most amazing 100 % all natural tomatoes to have had the privilege of trying, almost exactly one year ago, when I won the beautiful giveaway pack, from my friend Wendy, @ Weekend Gourmet.

I did not even know that our local Publix Supermarket in West Palm Beach carries the Red Gold tomatoes, when I suddenly discovered it, yesterday! More importantly, I got my "six pack" ...no, I don't mean a six pack "abs"...not even nearly, or my six pack of "beer"...although beer would go nice with my Chick- Peas in Chunky Tomato Sauce, made with the Red Gold Tomatoes, that I received the "six pack" of different 6 type of their wonderful tomatoes.

I must tell you, that this is a truly Vegan dish, made with dried chickpeas (garbanzo) that have been soaked, and slowly cooked till it became just the right crunchiness on the outside, and al-dente on the inside, and the tomato stew, slowly cooked with Red Gold Crushed Tomatoes, and combined with Red Gold Stewed Tomatoes, that looked and smelled absolutely fresh, ruby red, and "heavenly"! Served over Israeli Couscous, an you've got yourself a satisfying Vegan/Vegetarian dish, or a side dish with any type of meat, if you prefer it that way! The best part...I get to share these "six pack" of tomatoes with the winner of this giveaway!

 I think it's always helpful to learn about the nice people, behind their products, so I wanted to share this with you...read on!

We are tomato people…people who grew up where tomatoes grow best - Tomato Country.
Red Gold began as a family business in 1942. Sixty-some years and three generations later, we still concentrate on growing tomatoes and using them to make over a hundred different products. Day in and day out, we pursue our mission, “To produce the freshest, best-tasting tomato products in the world.”
We harvest our well-tended fields at the moment when tomatoes are at their ripest, and carefully treat those tomatoes with the respect they deserve until they're tightly sealed and on their way to you.
You might be surprised how passionate we can be about tomatoes.
Learn more about Red Gold and our people

Now you can understand a little better...so let's get on with the recipe, and the giveaway. All you need to do is to follow my blog...if you haven't already...no facebook, foodbuzz, twitter, Pinterest, Bloglovin, required to follow, since I'm the worst active blogger in all those. Can't even remember when I tweeted about something, but I will for sure tweet about RED GOLD Tomatoes!...and indeed, it's worth its weight in GOLD. Couldn't have come up with a better name for these amazing 100% natural tomatoes; and by now, all of you who know me from comments, know that I am sincere about my feeling of things, and this is one of them!
Cristy, at Red Gold contacted me by e-mail if I would like to participate in this giveaway, and you couldn't get me fast enough to say YES!

Please leave a comment, and mention what you would like to prepare with Red Gold Tomatoes...I will post all the six types that I received, and certainly there are a lot more products...this are just six, of the many!

Red Gold Petite Diced Tomatoes

Red Gold Diced Tomatoes Chili Ready

Red Gold Petite Diced Tomatoes, with Green Chilies

Red Gold Tomato Sauce

My favorites:
Red Gold Crushed Tomatoes

Red Gold Stewed Tomatoes








You've got till Monday, Feb. 27, 2012 @ 11:00PM Eastern Standard Time to enter, and I will announce the winner on Tuesday... just make sure you are following my blog...I will be sure to follow you back as well on your blog.
I will use Random generated number for the winner! Sorry, only U.S. and Canada are eligible for the giveaway!

Chick-Peas in Chunky Tomato Sauce
my own adaptation from an old Bon Appetit magazine recipe, circa (early 90's)

1 medium chopped onion
3 cloves of garlic chopped
2 Tbsp. extra virgin olive oil
1- 14.5 oz. can of Red Gold Crushed tomatoes
1- 14.5 oz. can of Red Gold Stewed tomatoes
2 15-to 16 oz can chick-peas (garbanzo beans)
rinsed. ( I cooked my own garbanzo beans) and used 4 cups...also saved the liquid to cook the Israeli Couscous)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1/4 cup chopped Italian parsley ( I used 1 teaspoon freeze dried parsley)
Save some parsley leaves for garnish ( I used fresh cilantro)

Homemade dried oregano on the left side... from Italy! The BEST!

Combine chopped onion, minced garlic and olive oil in a large non-stick skillet. (I used a large pot)
Cover and cook mixture over low heat until vegetables are tender, stirring frequently, about 15 minutes. Add tomatoes with their juices, chick-peas, and all the above mentioned spices, and bring to a boil.

Stir mixture, crushing tomatoes with side of spoon. (I left my beautiful sliced stewed tomatoes as they are, to cook till tender)
Add fresh parsley. Season to taste with salt, and pepper.

Spoon Couscous into shallow bowl, and ladle tomato mixture over it!
WW Points value: 10

This is what my freezer door shelf looks like. I freeze my best dry spices, to assure the fresh flavor. Just making sure that I don't let them expire. Either way, they should not be kept for more than one year.

Aren't they beauties?...you can also order them online from the company, if you cannot find them in your local supermarket, or specialty markets.

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Red Gold Spicy Tomato Sauce...and a Winner!

Today is the first official day of spring! Although, here in South Florida, we've been experiencing our spring since about January, and we'll be going into full blown summer, by May...go figure! This it the tropical climate that we are accustomed to. Such a wonderful weekend we had, how about that bright and beautiful full moon that only comes around every 18 to 20 years? (witnessed it and took photos)...Sunday was such a relaxing day, did not have barely anything in my fridge to cook for lunch, for my family in my little beach condo, but I always have canned tomatoes on hand, and pasta...the little ones love the mezze penne, and the spaghetti. I also found some Italian sausage in the freezer which I defrosted, so lunch did not take long. A little bit too spicy, but my little grandson eats everything, and did not mind the spicy sauce. Hope you all had a wonderful weekend and got to witness the gorgeous moon that was 14% larger, and 30% brighter than your average full moon...that's what I call "romance in the air...or is it "Love is in the Air?"...remember that song from the eighties?

I still had two can of the Red Gold diced tomatoes left over from my giveaway winning, one was a regular 100% Natural diced, and the second was the Red Gold petite diced with green chilies, hot...and I do mean "hot" as in spicy hot. I also had on hand my trusty Hunt's fire roasted diced tomatoes, which I started out with.
The sauce turned out incredible, but with all these diced tomatoes in their natural juices, it called for a thickening source in which case, I used about 2 teaspoons of Hunt's tomato paste, mixed in 1/2 cup of water to add to the sauce. With, or without meat, you can make this wonderful sauce. If you can't find Red Gold tomatoes in your grocery supermarket, well, you can use your favorite brand of diced tomatoes, but you will need at least 3 cans of about 14.5, or 15 ounces.

You can start with cutting about 1 lb. of Italian, or any
other sausage of your choice into about 3 inch pieces, and saute the sausage first, in 1 Tbsp. of vegetable oil.
When it's about halfway browned, add 1 sliced onion, and 3 cloves of garlic sliced. (If you are making it vegetarian)...just saute the onion and garlic by themselves, until slightly browned, and wilted. Add 3 cans of 15 ounce diced tomatoes of your choice, and 2 teaspoons of tomato paste, mixed in 1/2 cup of water. Add salt and pepper, which is optional, since the tomato with the chili pepper is quite hot. Also, you can add fresh, or dried basil, and at this point, add 1 tablespoon of extra virgin olive oil, right into the sauce. The reason for this method, is, so it can bring out the glossy texture, and the true delicate flavor of the oil.

I cooked this magnificent sauce in my large cast iron skillet...this is the true vivid color, and texture after about 35 minutes. You can cook it with, or without the sausage...also, you can substitute the sausage with chicken pieces, and follow the same method of cooking. If you are making this sauce vegetarian style, just omit the sausage or any other meats, and just cook the sauce...either way, this to me, is the best sauce...ever, that you can make with the beautiful diced tomatoes! Yumm...enjoy!


...and the Winner is!

Well, looks like the comments got stuck at #30...so it wasn't difficult for me to generate the random.org number. and the winner came to #28, which is Mateja @Indulging Life.
Congratulations Mateja, you won the fabulous giveaway book, I hope you will enjoy it! I will contact you about the shipping address.

 Saturday night was such a fabulous event, watching the basketball awards given out, at the UPWARD event, from the open stadium right by the Intracoastal Waterway. This was my sweet granddaughter's 4th year of playing in the team, and she absolutely loves it. She is such a great team player, loves to get those shots in the basket. (she is also very tall for her age, 9...nearly 5') I took this photo at 7:00PM...still light out.

The famous pink building, which is the Phipps building in West Palm Beach...a sight to "behold" when the sun is setting, with the true pink color, glistening, as the sun is going down.

Proud granddaughter, admiring her basketball trophy award!

A beautiful and pleasant weather for an outdoor award event!