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PIZZA is the mother of invention!!! April 25, 2010

Filed under: Entree Recipes,happy thoughts,Knead this bread? — celebrationgoddess @ 11:45 pm

Ok when you are a human, chef, cook, lover of food and plump girl like me and you have gastritis, you are always hankerin’ for pizza! mmmmm cheese, mmmmm

So damn it I am going to make one that I can eat!!!! I went and bought rice cheese and put plain ole chicken on it with NO EVIL TOMATO SAUCE. TOMATO SAUCE IS THE DEVVVVILLLLL!!!!! HEAL ME plain pizza with no TOMATO SAUCE!!!! Amen!



1 c. white flour
1 c. wheat flour
1 tsp. salt
2 tsp. baking powder
2/3 c. water
1/4 c. vegetable oil


olive oil
½ sliced green pepper
handful baby spinach
half a cooked chicken breast diced
shredded rice mozzarella cheese

Mix flour, salt, baking powder and water. Knead on floured counter just until workable and spreadable, about 2 minutes. Put on pizza pan, with fingers. Smear olive oil on crust, then veges, chicken and cheese on top. Bake at 425 degrees for 20 minutes. This pizza seasoning can be bought, it has all your dried spices all together and you just sprinkle it on.

NOW I’M GONNA POP OPEN A COLD SHARPS (of course I cannot drink that other DEVIL ALCOHOOLLLLLLL) and enjoy my “fake” pizza and “fake” beer.

Laugh, learn (sometimes you have to get a little inventive) and liven up your taste buds!



Is that an elephant in your garden or are you just happy to grow me?

Filed under: Appetizer Recipes - Sometime it can be the whole yummy meal — celebrationgoddess @ 2:42 am

Many people are attracted to elephant garlic and buy it simply because of its size. They assume that it must be more strongly flavored than ordinary garlic. In fact the opposite is true.

What Is Elephant Garlic?

Elephant garlic – allium ampeloprasum – is probably more closely related to the leek than to ordinary garlic. The bulbs are very large and can weigh over a pound. A single clove of elephant garlic can be as large as a whole bulb of ordinary garlic.

In terms of flavour, elephant garlic is to garlic what leeks are to onions. It is much less intense and sweeter. It has been described – rather unkindly – as “garlic for people who don’t like garlic”.


When buying elephant garlic, follow the same guidelines as ordinary garlic: look for heads that are firm with plenty of dry, papery covering. Elephant garlic is more perishable than ordinary garlic so it doesn’t keep as long.


When cooking with elephant garlic, remember that it is not a substitute for ordinary garlic. Instead it is used where a subtle hint of garlic is wanted without overpowering the rest of the food. Elephant garlic is often served raw in salads or sliced and sauted in butter (be careful, it browns very quickly and can turn bitter). It’s also frequently used to give a hint of flavour to soups.

Roasting your elephant

Elephant Garlic is a delicious, mild, and sweet relative of garlic and onions, and is superb roasted.

  • 1 Elephant Garlic
  • 1 t Olive Oil

Instructions: Preheat oven to 400 degrees.

Peel the outer layers of papery skin from a full fist (cluster) of elephant garlic, leaving a small amount of skin behind. Cut the very tops off the cloves with a sharp knife – only about 1/4 of an inch, just enough to expose the individual cloves inside the skin.

Wrap in aluminum foil, and drizzle some olive oil in with the garlic before closing the foil completely.

Bake for 30-45 minutes, or until garlic feels soft when pressed.

Allow to cool slightly, and carefully squeeze garlic out of the skins, or gently slice open the sides and remove with a fork.

Notes:  Roasted Elephant Garlic is delicious eaten as is, or mashed into a paste and spread over warm french bread. It is also delicious mixed with mashed or baked potatoes, or on bagels with sour cream.

Laugh, learn and liven up your taste buds!