Before I began my whiteout adventure, The Fella and I made pizza often. We usually used a variety of ready-made (white) dough, anything from Alesci’s (the best!), to Trader Joe’s pesto dough, to the stuff that comes in a cylinder next to the crescent rolls at the supermarket. When it comes to homemade pizza, I’ve always been more about the toppings than the dough. Tonight was my second time making pizza with whole grain dough. Last time we used a dry mix purchased from the supermarket. It took a few hours to rise and tasted very good. This time we used Trader Joe’s Whole Wheat pizza dough. It was kinda tough and chewy with so-so flavor. I won’t be getting it again. I have been meaning to try making whole wheat pizza dough from scratch. When I find a recipe that I like I’ll link to it on this site.
I like to eat meals that are just a bowl full of good stuff. I tend to eat meals like this more than I eat the traditional food-groups-segmented-on-a-plate kind of meals. It’s easy and simple and tasty. For this meal I made millet for the first time. It was so quick and easy. Plus millet is a super healthy and nutritious grain that to me, works kinda like couscous but with a great, complex, slightly nutty flavor. Next, I tossed a can of black beans with the Gazpacho Salsa that I’d made earlier. Everything was served at room temp. in one yummy bowl.
I believe that Chili is an important part of one’s culinary repertoire. Just about everyone has their own special recipe or method when it comes to chili. My boyfriend and I have an on going dispute about exactly who came up with the idea to add canned pumpkin to our winter chili recipe. He claims the pumpkin was his brilliant idea whereas I know that I am the genius behind this one.
I’m not going to share our usual chili recipe now. I’ll save that for a cold, gray Cleveland winter’s day. Today I want to share our lighter, fresher version, Summer Chili. The beauty of all chili recipes is that the ingredients are flexible. The types of peppers or beans can vary depending on what is most handy in the cupboard or garden. I doubt that I’ve ever made the same chili twice and all measurements are approximate.