SPAGHETTI PIZZA

January 9, 2017

Sometimes pizza dough is kind of a pain that I do not want to mess with at all. I do homemade doughs sometimes (and they are tasty!) but you know the nights I just need to not have to have the forethought to begin preparing dinner on and off starting at 11:00am.

SO MAKE A PIZZA CRUST OUT OF NOODLES! So make a pizza crust out of noodles. The noodles get all crispy and tasty this way too. Yes, this is a crazy fusion food which normally feel a little gimmicky, not fancy, but I found myself feeling quite epicurean while I ate this. Probably one of the prettiest pizzas I have seen to date and certainly since the start of the 2017 calendar year.

spaghetti-pizzaSPAGHETTI PIZZA

1 pound spaghetti, cooked al dente
2 eggs
2 tablespoons parsley
1 and 1/2 teaspoons salt, divided
1 cup pesto (my favorite recipe here), divided
4 teaspoons olive oil, divided
1 pint grape tomatoes
1/4 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon oregano
Mozzarella
Basil
Parmesan, shaved

When preparing spaghetti, reserve 1/4 cup pasta water before straining noodles. Toss noodles with egg, parsley, 1 teaspoon salt, pasta water, and 2 tablespoons pesto. Drizzle a skillet with 1/2 teaspoon olive oil and heat to medium. Press 1/2 of noodles in pan and cook for 8-9 minutes, until bottom is browned. Transfer pizza to a parchment lined baking sheet and repeat with remaining noodles.

spaghetti-pizza-copy

Place grape tomatoes in skillet over medium-low heat and drizzle with olive oil and season with 1/2 teaspoon salt, pepper, basil, and oregano. Roast for 4-5 minutes.

Spread pesto across pizzas and top with mozzarella and roasted tomatoes. Broil for 1-2 minutes, until cheese is melted. Top with parmesan and fresh basil.

SPAGHETTI PIZZA
 
Author:
Ingredients
  • 1 pound spaghetti, cooked al dente
  • 2 eggs
  • 2 tablespoons parsley
  • 1 and ½ teaspoons salt, divided
  • 1 cup pesto (my favorite recipe here), divided
  • 4 teaspoons olive oil, divided
  • 1 pint grape tomatoes
  • ¼ teaspoon pepper
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • Mozzarella
  • Basil
  • Parmesan, shaved
Instructions
  1. When preparing spaghetti, reserve ¼ cup pasta water before straining noodles. Toss noodles with egg, parsley, 1 teaspoon salt, pasta water, and 2 tablespoons pesto. Drizzle a skillet with ½ teaspoon olive oil and heat to medium.
  2. Press ½ of noodles in pan and cook for 8-9 minutes, until bottom is browned. Transfer pizza to a parchment lined baking sheet and repeat with remaining noodles.
  3. Place grape tomatoes in skillet over medium-low heat and drizzle with olive oil and season with ½ teaspoon salt, pepper, basil, and oregano. Roast for 4-5 minutes.
  4. Spread pesto across pizzas and top with mozzarella and roasted tomatoes. Broil for 1-2 minutes, until cheese is melted. Top with parmesan and fresh basil.

Adapted from Playful Cooking

RENOVATIONS SCHEDULED FOR 2017

January 5, 2017

Since becoming homeowners, my favorite time of the whole year might be when we sit down around December to plan what renovations we hope to tackle in the coming year. And now this has become one of my very favorite posts to write too. Renovations for 2017!

One of our biggest goals this year is fulfilling our “Summer of the Exterior” initiative – basically getting our exterior to look nicer and have a functionality that works better for our family. From that, the year kind of broke down into trimesters, things we will do before summer (January to May) and things we will do after the summer (September to December), sandwiching together the Summer of the Exterior.

2017-renovations

JANUARY

Finish built-in desk

FEBRUARY

Demo mudroom closet
Tile kitchen

MARCH

Purchase coffee table
Purchase sofa table

APRIL

Install kitchen island
Add some open shelving in kitchen
Install recessed lighting in kitchen
Refinish kitchen counters
Paint kitchen cabinets
Paint kitchen backsplash

MAY

Paint sunroom floor (it won’t be white!)
Build a fence
Landscaping

JUNE

Finish building fence?
Refurbish basketball court
Remove lattice in sunroom

JULY

Build a grill pad
Install landscape lighting
New mailbox
Gut basement (I think we have some nasty mastic flooring to remove?)
Paint basement

AUGUST

Strip powder bathroom wallpaper
Tile powder bathroom
Board & batten in powder bathroom
New pedestal sink in powder bathroom
Paint powder bathroom
Rip out soffit and reinstall light in powder bathroom

We are taking it easy during the first part of the year. After knocking out one of the closets in the mudroom, we might hire out having the kitchen tiled and will just be keeping our eye out for a coffee and sofa table to buy.

I leave the last quarter of the year kind of open to tweak since projects can shift and we will always have to reassess where the budget is.

I am laughing because my goal this past year was to get the powder bath done before our halloween party and now it worked out that it is shifted back to August/September and will be my goal to finish it before next year’s halloween party again!

HAM & SWISS SCONES

December 29, 2016

If you do not think you like scones, my first question is if you have ever had one that has not sat on a coffee shop counter for three days before you bought it? I used to wrongly think I did not like scones because those were the only occasions where I tried them.

I think maybe Englanders like their scones kind of dry-ish crumbly. If that is right than you can identify these as American sconces because they are very soft and buttery. Just how I like.

And yes, 100% of the time I go to write “scone,” I accidentally type “sconce.” Before I have even done it I get ready to start backspacing because I already know I will mess it up. Now that I am thinking of it, sconces and scones are kind of the topics this blog covers so I could probably get by with either printing.

ham-swiss-sconesHAM & SWISS SCONES
Serves 8 scones

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, cut into half inch cubes
2/3 cup milk
1/4 pound ham steak, diced
1/4 cup swiss, shredded
Green onion, sliced
Ground pepper

Preheat oven to 375 degrees. In a stand mixer, combine flour, baking powder, and salt. Add butter to bowl, continuing to stir until butter is evenly distributed in small crumbs. Slowly pour milk into dry ingredients while continuing to mix. Fold ham and swiss into dough. Empty dough onto a flat surface and fold dough in have once vertical and horizontally to evenly incorporate ingredients. Roll dough into a 1” rectangle and transfer to lined baking sheet. Bake for 17-19 minutes. Allow to cool for 5 minutes before slicing. Top with green onion and ground pepper.

HAM & SWISS SCONES
 
Author:
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter, cut into half inch cubes
  • ⅔ cup milk
  • ¼ pound ham steak, diced
  • ¼ cup swiss, shredded
  • Green onion, sliced
  • Ground pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. In a stand mixer, combine flour, baking powder, and salt. Add butter to bowl, continuing to stir until butter is evenly distributed in small crumbs.
  3. Slowly pour milk into dry ingredients while continuing to mix. Fold ham and swiss into dough.
  4. Empty dough onto a flat surface and fold dough in have once vertical and horizontally to evenly incorporate ingredients.
  5. Roll dough into a 1” rectangle and transfer to lined baking sheet.
  6. Bake for 17-19 minutes.
  7. Allow to cool for 5 minutes before slicing. Top with green onion and ground pepper.

 

Copyright © Rachel Schultz 2017