Adventures of Nom Nom: July 2014

Friday, July 18, 2014

Pollanitarium

I am by no means an academic, but I've always been fascinated by anomals and history. Learning where things come from and how things work has always been interesting to me. Perhaps it stems from when I lived at home and my Dad and I would spend afternoons watching Animal Planet or the History channel. After all, the disposable razor was invented for soldiers to wear gas masks and to me that's amazing. Anyway, I'm getting sidetracked.

Since I live among scientists, it is only natural that they have such a fascination as well. Their interests may be out of my range of comprehension and their terminogoloy is unpronounceable to me, but it shares a common bond. I have to enjoy the moments when they come down to my level of simple admiration.

One afternoon we went to the Unuversity's Pollanitarium, a kind of educational center for children with a focus on bees. I had no idea what I was getting into, but color me interested.

Queen bee, in green

Make that honey

"That one!"

Butterfly nets, but no butterflies

One day, we'll no longer be in this town and I'll forget the feeling of living in the middle of a giant corn and bean fields. I'll remember what mountains look like and what it feels like to know what the day's weather will hold. But today is not that day. All we can do is count our blessings, take it one day at a time and learn a little more and smile a little more.

-Akemi-chan

Thursday, July 17, 2014

Whole Wheat Mushroom Pizza

I've been on a salad and smoothie kick lately and altoughi've been feeling nice and trim and healthy, I'm also hungry. I need the carbs. I get 10,000+ steps on my pedometer a day and a lift bags for a living. It's can't be helped. Without carbs, I would die. Pasta and potatoes are a little too heavy this time of year and I rarely eat rice on the mainland. Bread it is.

Whole Wheat Mushroom Pizza

Whole Wheat Pizza dough

2 & 1/4 cups whole wheat flour, plus extra for dusting

3/4 tsp salt

3 tsp sugar

1 cup warm water

1-1/4 oz packet of active dry yeast

1 tbsp extra virgin olive oil

Pizza toppings

1/2 lb mozzarella

1 tsp olive oil

1/2 lb sliced mushrooms

1/2 large red onion, sliced

Leaves from 10-15 thyme leaves

3 large basil leaves

Salt and pepper

In a small bowl mix warm water, 1 tsp of sugar and packet of active dry yeast. Cover with plastic wrap and let settle for five minutes.

Meanwhile, in a large bowl (I used our stand mixer) add 2 cups of whole wheat flour, 2 tsp of sugar and salt. Make a large well in the middle of the mixture and pour the yeast mixture into the well. Add olive oil and mix with a wooden spoon until dough is sticky. With the dough hook on the stand mixer, mix until the dough forms a ball. Add remainder of flour one tablespoon at a time. Continue to knead dough with hook attachment for 3 minutes until dough is no longer sticky.

Spray a medium large bowl with cooking spray and place dough in bowl. Cover with greased cling wrap and let sit for one hour, or until dough has doubled in size.

Meanwhile, in a medium sauté pan, add olive oil, mushrooms, red onion, thyme, salt and pepper. Sauté until toppings are soft and tender.

When dough is ready, punch it to release gasses. Roll dough into ball and place onto flat, floured surface. Roll dough with rolling pin to desired thickness. Place on pizza stone and pinch edges. Add toppings starting with cheese, then onions and mushrooms. Reserve basil for serving time. Brush crust with olive oil if desired.

Place pizza stone with pizza into a 500 degree oven for 10-15 minutes or until crust is tender but crisp. Remove pizza from oven and let. Rest for 10-15 minutes. Slice and serve with torn basil strips.

I really love this crust recipe. It's hearty but tender and crisp on the outside. Can't wait to make more pizza. We're only limited by our imagination and our stomach capacities. Enjoy!

-Akemi-chan

Wednesday, July 9, 2014

The Land of Lincoln

I have lived in Illinois for over five years and have never been to Springfield. The good news is that I had a reason to go. The bad news, I could only spend about a couple hours there. Mini adventures are still adventure and I love going to new places, even if it is for a short duration.

I cannot explain how beautiful Lincoln's Tomb Memorial is. The statues and structure is a great way to represent our former president. I do recommend it for anyone stopping in Springfield.

Onto our next adventure!

-Akemi-chan

Summer Quinoa Salad

I'm kind of getting tired of eating out of the pantry. It can be so uninspiring. Salads are where it's at in the Summer. Step one: make dressing. Step two: add a multitude of ingredients. Step three: eat. My kind of meal prep.

Summer Quinoa Salad

1/2 cup quinoa

1 cup water

1/2 inch ginger root

4 cloves of garlic, plus 1 clove

Red pepper flake

1/2 cup cucumber, peeled and chopped

1 large radish, sliced

4 cherry tomatoes, sliced

1/2 cup arugula

1 tbsp fennel fronds

1 tbsp extra virgin olive oil

1/2 tbsp red wine vinegar
1 tsp mustard

Salt and pepper

Cook quinoa according to directions on packaging. Add ginger root, 4 cloves of garlic and red papper flake to water to cook quinoa. While the quinoa cooks, prepare the rest of the salad.

In a medium bowl, mix extra virgin olive oil, red wine vinegar, mustard, remaining garlic (chopped), salt and pepper. Add cucumber, radish, tomatoes, arugula and fennel to the dressing. Add cooked quinoa to salad and mix to evenly distribute dressing over salad. Enjoy!

I've hopped onto the tomato and cucumber train. Yum yum! All aboard!

-Akemi-chan

Thursday, July 3, 2014

Green Tea Mojito and Cherry Limeade

It's hot out there, and as much as I like Sonic's Route 66 drinks, sometimes you gotta make your own. Pst, it tastes better.

Green Tea Mojito

1 serving of green tea, cold

Fresh mint

1 cup crushed ice

1 tbsp simple syrup or honey

1/4 lime

Squeeze juice of lime into cup and add used lime wedges. Add crushed ice, mint and simple syrup. Muddle to mix flavors. Add green tea. Garnish with lime.

Cherry Limeade

6 fresh cherries, pitted

1 tbsp grenadine

1 cup crushed ice

1/2 lime

Water

Squeeze juice of lime into cup and add used lime wedges. Add crushed ice, pitted cherries and grenadine. Muddle to mix flavors. Add water. Garnish with lime.

I'm obsessed with flavored drinks this season. Arnold Palmers, ginger lemonades, sangria... All of it. Hope this gives you a little inspiration for your next Summer drink. Enjoy the heat everyone!

-Akemi-chan