When I first considered cooking for myself, or my family, it was a simple story. I just wanted to learn how. I wanted to know what made the food taste so good, how to accomplish it, and later developed some understanding of why. Much like the elementary school science classes had taught me about basic chemical reactions, I would begin to see for myself how cooking and baking were a science of their own. I have recently begun to obsess on another facet of the science of food, the unnatural chemicals in commercially grown produce and meats. Thus spawning another obsession, how do I keep it out of my family? I won’t go into the chemicals and the problems that they cause, this is my own journey to clear my conscience when it comes what we eat in our home.
I have been challenged with my own picky tastes, and those of my partner. Luckily, we share some of the same dislikes and a similar vision in what we would like to achieve with food. We’ve been very unhappy when reading labels and discovering that the foods within packaged products barely qualify as the food they are being marketed to be. Why would we give our families yogurt that is barely yogurt at all? How could we continue to believe that the pretty picture on the front of something is the whole story? Anyone who has ever read an ingredient list can tell you that package labels lie; they lie to you and your family. We have set out on a quest for purity in our foods that has fueled our desire to remove these lies and feed honesty to our family.
Sound rather ridiculous? It’s really not. I’ve been finding people everywhere with these concerns, but what will we do about it? EVERYTHING! We will use the most powerful of weapons to combat the corporate, commercial producers… our money. To paraphrase Dr. Seuss: We will not spend it on their flim, we will not spend it on their flam, we will not spend it until there is truth in the can!
In our search to provide nutritious, balanced meals for ourselves and loved ones, we have come across a few ways to create a better life where our food is concerned. We have begun to cook at home. This has to be the number one way to eliminate the unknown. I know that I have been much more at rest knowing everything that goes into the food. It’s not always the healthiest for fat and calories, but again, you have control and know what is and is not in your meal. You can make fattening cream sauces or light flavorful sauces, the directions are endless if you buy the proper tools and learn to cook. Even if your cache is a few simple dishes, you will get an “A” for your effort and your experiences will eventually pay off.
We have also learned to read labels and make decisions based on the contents. We no longer tolerate simple items that contain unnecessary ingredients. If it says “broccoli,” that is all that we accept from the ingredient list and simply do not buy it if it contains more than that. This will force your hand into the next one…
Buy locally farmed products from ethical companies and family owned businesses. Now that’s not to say that family owned businesses are all trustworthy and perfect, but it is more likely that they are if they have to live in, and face, your community. Deep down you know that you are not feeding your family the proper portions of fresh fruits and vegetables, don’t you? The lettuce and tomato on your McBurger do not count as a serving, nor do the fries, and you know it. Besides the health benefits, wouldn’t you prefer to contribute to your local economy?
I’ve always believed that if something is true, then there is proof. So try out a recipe; gather your partner, family, chosen family, and children. You may just find that something more comes of creating a meal together, you may also create a family.
Awesome Veggie Pizza
Crust:
2/3 C. warm water 80˚-90˚
1/2 tsp. honey
1 tsp. sea salr
1 Tbs. olive oil
1 3/4 C. bread flour
5 Tbs. whole wheat flour (may sub all bread flour)
1 1/4 tsp. active dry or instant yeast (not rapid rise)
Mix all ingredients with a wooden spoon until a ball forms, knead by hand on a lightly floured surface. Form into a ball and place into a lightly oiled bowl, cover loosely with plastic wrap and allow to rise in a warm place out of drafts. When dough is doubled in size (about 30 mins), punch down and knead a few times. Allow to rise again in covered bowl (until doubled) Start Basic Sauce recipe during second rise. Turn dough ball out onto lightly floured surface and first gently flatten, then stretch to desired size and shape of pan or pizza stone, about 14” round.
Basic Sauce:
2 Tbs. olive oil
2 cloves fresh garlic, minced
2 cans diced tomatoes, do not drain
1 tsp. dried oregano
1 tsp basil
Splash of dry white wine to taste(optional) (helps cut tomato acidity)
Heat oil in pan on medium heat. Add garlic and heat until fragrant. Add other ingredients, bring to boil then simmer together on low for about 20mins.
Toppings:
1 sm.-med. eggplant, cubed (roast at 400˚ on oiled cookie sheet for 20mins)
2 C. frozen broccoli florets, trim any extra stems (I recommend Trader Joe’s)
8 oz. fresh mozzarella cheese, sliced or shredded
1/2 C. red, yellow, green pepper strips (fresh or Trader Joe’s frozen)
3/4 C. frozen artichoke hearts, thawed and quartered
1 C. soft cheese, goat or ricotta
1 tsp. dried oregano
S&P
Spread sauce on prepared crust. Spread roasted eggplant and broccoli evenly on sauce. Cover with mozzarella. Scatter pepper strips, artichoke hearts, and ½ tsp size dollops of soft cheese. Sprinkle entire pizza with oregano, salt & pepper. (note: there is not much salt & pepper in this recipe, I don’t recommend omitting it)
Bake 20mins or until cheeses are melted and crust is golden.
Variations:
Deep Dish Style: flatten and stretch to fit a 12” round cake pan, gently pressing dough up the sides. Fill with toppings, cheeses, and add sauce on top. Bake 35mins or 155˚ in center.
Thin Rustic Style: divide dough in half and roll 1/4” thick, oblong shape with a rolling pin. Prick entire surface with a fork. Also divide sauce and toppings to make 2 pizzas.