Pan Fried Pizza

Tired of corn on your pizza? I mean, are you TIRED OF CORN ON YOUR PIZZA?!?!?!?

It wears on me a little bit, so this pizza is certified, 100% corn free.

I used this recipe for the dough, but found out the hard way that the new Korean yeast I bought definitely wasn't instant so take heed and mix it into the water and let it sit to activate before adding to the dry ingredients.

2 cups all-purpose or bread flour, more as needed
3/4 teaspoon instant yeast
1 teaspoon salt
3 tablespoons extra virgin olive oil, more for cooking
1/2 cup warm water

Mix the dry ingredients together, add the olive oil, then the water plus some more if you need it. Let rise until it's big and pouffy (half an hour to an hour?). Once it's done it's thing you can break off a piece and flatten it out into a crust. Brush one side with olive oil and put it in a lowish heat pan. Once it starts to brown brush the other side with olive oil and flip it over. Then just add whatever toppings you like and they'll melt as the other side cooks. I used a store bought jar of tomatoe pasta sauce becuase I didn't have pizza sauce, but maybe you could find actual pizza sauce here. I'm a hawaiian kind of lady so that's what I did here, but you could throw anything on. Kimchi and corn maybe???

Presto Parsley Pesto

My little basil plant isn't yeilding enough to make a traditional pesto so I used parsley instead and substituted walnuts in lieu of the elusive pinenuts and it made a deliscious, light, summer pasta. Parsley: not just a garnish at Denny's anymore.



Parsley Pesto
- bunch of parsley, chopped - 1500W
- some walnuts, chopped - 5000W for a big bag, I'd say I used 500 worth
- slog of olive oil - probably less than 500 worth
- 2 cloves garlic, minced - 300?
- baby tomatoes, halved - 1000W
- feta cheese - 2000W
- any kind of pasta - 2000W

Get the pasta cooking while you chop up everything. I smushed everything up with a mortar and pestal aftewards, but you can use a blender or your fist or whatever.

Drain the pasta, saving just a splash of pasta water in the pot. Toss everything in, mix to coat the pasta. Season with salt and pecker.

Total cost: 7,800 for two servings. El cheapo.

Grilling Season

I recently dolled out 13,000 for a little bbq and finally got around to using it. After some minor technical difficulties (turns out bbq's are kind of hard to start without lighter fluid) we got these Hawaiian Burgers on and they were well worth the effort.

Hawaiian Burgers
- ground pork. Beef is just too expensive, but pork is a really good substitute. I bought two small packages for a total of 6,000W and it was enough for 4 small burgers
- buns, 3,000W for a bag of maybe 15? They were slider size though
- can of pineapple, 2000W
- red onion, ~500W
- cheese, 5000W
- salt and pepper
- egg, ~500W
Total: 17,000

Toast a bun and crumble it into the ground pork, either with a grater or your hands. Add 1 egg, some minced onion, salt and pepper and gush it all up with your hands. Form the meat into patties, keeping in mind they're going to shrink up on the grill.

Meanwhile...

Teriyaki Sauce
- 1/4 cup soy sauce
- ginger, grated, however much you like
- 1 clove of garlic, minced or grated
- few tbsp brown sugar
- splash of vinager
- two splashes of water
(I consider these household items so I'm just going to estimate 3,000W for everything)

Mix everything together in a pot, add more sugar if you like it sweet or more vineager if you like it tangy. Bring to a boil, stirring often until it thickens.

Brush or gob the sauce onto the patties and then throw them on the grill. Flip once and add a slice of cheese. The time to cook really depends on how thick they are, but you can always just poke inside one to see if it's still pink. I also grilled the pineapple and red onion and toasted the buns and if I do say so, they were fantastic burgers.

Total price: ~20,000W for 4 burgers. Not bad at all.