Miscellaneous

We love making homemade pizza in our family. Pizza has always been our go to Friday night dinner. So when we were growing up we started a tradition of having Friday night-Weisser Pizza night. The last time my mom was visiting we decided to try a new recipe for homemade pizza sauce with pizzaz. We started with a recipe from Kitchen Treaty and we changed it up a bit and made it our own. It was fantastic.

Ingredients


1 Tablespoon olive oil
4 cloves garlic smashed
2 cans (14.5 oz) petite diced tomatoes
4-6 leaves fresh basil chopped fine or 1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper

Saute garlic in olive oil, in a sauce pan. Add basil and oregano and stir for 1 minute. Add canned tomatoes, salt, pepper, sugar and red pepper flakes. Stir until combined. Bring to a boil over medium heat, turn to low and simmer for 60 minutes. Sauce should thicken up. We like chunky pizza sauce but if you want it smooth, pour into blender and blend until smooth. Store in a mason jar. Lasts at least 1-2 weeks in refrigerator, but we used it up the day we made it on two large pizzas.
This really makes the homemade pizza even better that ever!To see another pizza sauce recipe that we love, check out Bethany’s past post “Food for Mommy’s Day” from Mother’s Day last year.
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Quinoa has become quite the craze! It has become one of the most popular Superfoods in the US in the last 10 years! However, a lot of people still do not know much about it. Here is some info about Quinoa from quinoa.net…

“It is called quinoa (pronounced keen-wa), and is a seed that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient. It was one of the three staple foods along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the ‘Supergrain of the Future.’

Quinoa contains more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa’s protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal … similar to milk!

Quinoa’s protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with and boost the protein value of other grains (which are low in lysine), or soy (which is low in methionine and cystine).

And here are 10 things you may not know about quinoa:

Quinoa is a versatile, protein-filled superfood. While similar staples like bulgur and barley tend to be relegated to health food aisles and your hippie aunt’s vegetarian casserole, quinoa is a crowd-pleaser with enormous global appeal.

Here’s the truth about quinoa…

1. Though it is often called a whole grain, quinoa isn’t a grain at all. True grains like wheat and maize are derived from grasses, whereas quinoa is part of a protein-rich plant family that includes fellow …

Have you ever wondered what you can do with the final cup or two of berries that you have in the refrigerator the night before your morning trip to your favorite Farmer’s Market? Well this recipe is worth a try. You can be as creative as you like and the results will not disappoint!!

Ingredients

1-2 cups fresh berries
1-2 Tablespoons whole Chia seeds
1-2 teaspoons honey or agave
4-5 fresh mint leaves …