Wandering Adventure Party

Meant to recreate this pizza from Blue Prince! [image: a935cdeb-52b1-41c5-8df3-82876240a737.jpeg] Has truffle sauce, fontina cheese, portabella baby mushrooms, pepperoni (couldn't find non-pork salami) and two fresh basil! Not wood-fired though, my stove is but electric. And there was that one side that stuck to the peel. It was delicious though! I will absolutely make this again.

The two goals are 1) delicious, and 2) she won't puke it up. Sugar-free could definitely fit the bill; but but there is some wiggle room with CSID, so I did want to find options that let her actually enjoy some sugar, just narrowed down to things like fructose. Not to discredit the sugar free suggestions - 100% of those will be compatible!

Currently got gelatinous leftover in the fridge from this recipe: https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/#wprm-recipe-container-57781 I'm wondering if anyone has any ideas on what to use the leftover fat with since it is flavoured by the other ingredients

I have kidney stones sometimes. They told me I couldn't have leafy greens, and I was heartbroken. I ignore it and just drink hella water with meals, so far it's okay, but my shit hurts just thinking about passing another stone. Shit is rough rough, I feel for her

Thanks for the tip, will do!

half can pineapple chunks, chopped 1 small red onion, finely diced 1 small red chilli, finely chopped handful fresh coriander, chopped juice of a lime salt and pepper to taste

You're absolutely right, I got the two types mixed up. That's what I get for going off of memory. I do use boudin sometimes, but I always go half and half with a chunkier sausage that holds together. Thanks for the note.

Hashbrowns, eggs, cheddar, chopped giardiniera as a no effort salsa. Cost per person: $1.25

I've come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely. Ingredients: 2 tbsp traditional olive oil 600 g sliced leek 1 chicken stock cube 1 courgette 400 g tinned artichoke hearts 300 g fusilli 20 g fresh parsley 1 lemon 240 g sardines in water 180 g Taggia olives 1 tbsp dried tarragon 250 ml cooking cream Directions: Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squeeze half of the fruit. Cut the other half into slices. Drain the sardines and olives, remove any bones from the fish and cut into pieces. Drain the pasta, but reserve 150 ml of the cooking liquid. Add the reserved cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cooking cream to the leek and puree with the hand blender until smooth. Season with pepper and salt if necessary. Mix the pasta with the leek sauce and divide over the plates. Divide the courgette, artichoke hearts, olives and sardines over the pasta. Garnish with the rest of the parsley and the lemon slices. Serve immediately. Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1186816/fusilli-met-artisjok-preisaus-sardines-en-olijven

I've been doing this for a while, but it's a problem I've never solved. Dunno if it's my crust recipe or something I need to do during construction. The recipe is as follows: 1c water, 120°F 1 packet dry active yeast (2.25tsp) 1Tbsp granulated sugar 2Tbsp olive oil 3.5C white flour 1tsp salt Mix the yeast and sugar in the warm water, wait to bloom Add everything else and mix into dough. Knead, proof Roll out, transfer to pan Second proof (optional) Preheat oven to 425°F Construct pizza with favorite toppings Bake at 425°F for 15min or until cheese is sufficiently browned Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top. Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil before the sauce, or should I try to reduce the sauce before adding it? Should I reduce the temp and increase the time? Thanks!

My mom makes these bierocks. I make just the filling (they're good without the cheese, too, if anyone's got insides that hate milk sugars or proteins). There are less kiddie bierock recipes out there, too, if ketchup doesn't appeal. https://www.food.com/recipe/stuffed-hamburger-cabbage-buns-runzas-or-bierocks-50809