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Updated October 13, 2014
tube Pillsbury™ refrigerated thin pizza crust
cup Muir Glen™ organic pasta sauce
large slices provolone or mozzarella cheese
Pepperoni, assorted pizza toppings ham, pineapple, etc.
Optional: food coloring markers
Preheat oven to 425°F (400°F if using dark pan.)
Unroll dough onto a parchment paper lined or non-stick baking pan. Bake for 7-9 minutes until golden brown. Allow to cool completely.
Meanwhile, cut cheese slices using airplane cookie cutter.
Cut pizza toppings into windows, stripes and other airplane decorations.
Cut cooled crust using airplane cutter. You should get about 15 planes out of your crusts, depending on the size of your cutter.
Spread Muir Glen™ Organic Pasta Sauce over each pizza crust. Top with a slice of airplane-shaped cheese.
Add decorations on top.
Bake for about 4 minutes, just until cheese melts.
More About This Recipe
- Edible airplanes touch down just in time for the new movie release, and they'll have your kids flying high!
I get to spend my days playing in the kitchen, creating edible crafts, and whenever my friend's children are visiting, they want to join me.
I love to see their eyes light up when they turn something ordinary into something really cool, like these Pizza Planes, which are so easy to make that even very young kids can help out. What better way to get kiddos to eat than to get 'em involved in the prep? It's like you're letting them play with their food!
To make these pizzas you will need to do just a small amour of prep work before you call the kids to help.
Pop open the Pillsbury Thin Crust Pizza Dough and lay it out on a baking sheet. I like to line my pan with parchment paper for easier removal, but a non-stick pan or cooking spray work well too.
Bake the crust for 7-9 minutes until golden brown and then allow it to cool completely.
Now grab the kids, so they can join in on the fun. Cut airplane shapes out of the pizza crust using a cookie cutter. Press down hard and wiggle the cutter around a bit to cut through the crust. Cut out about 15 airplanes.
While you are working, you can heat up a small bowl of the Muir Glen Pasta Sauce and dip all those scraps of pizza crust in it. Yum.
Now to the fun part. Use the cookie cutter to cut airplane shapes out of your cheese. Then cut shapes out of pepperoni, or any other pizza topping you like, and decorate your airplanes.
I used mini round cutters and kitchen shears to cut circles and stripes out of pepperoni. My favorite pizza is Hawaiian, so I cut an airplane out of a slice of ham, stacked it on top of my cheese slice, then added pineapple stripes and windows.
If your kids only like cheese pizza, they can use food coloring markers to decorate their pizzas.
After you're done decorating, it's time to assemble the pizzas. Spread some Muir Glen Pasta Sauce over each airplane shaped pizza crust. Then pick up the decorated slices of cheese and ham -- lay them on top of the sauce-covered crusts.
Heat pizzas in your oven just until the cheese melts, about 4 minutes. You'll notice that as the cheese melts, the decorations move a bit and the food coloring smears. It's O.K. You and the kids are just going to gobble these down anyway.
If I were making these to serve at a party, I would probably set them out unbaked on a platter until the kids were ready to eat, then ...
I'd pop them into the oven to melt the cheese and serve hot.
Team Tablespoon was super excited to find Beth’s amazing creations on her blog, Hungryhappenings.com. So, as you can imagine, we are geeked out to have her as a guest blogger. Check out the awesome noms that she made just for us!
The Untold Truth Of Red Baron Pizza
Frozen pizzas have come a long way since their early-1950s regional roots — in fact, in March 2020 alone, U.S. frozen pizza raked in $275 million in sales, a 92 percent increase from the same time in 2019 (via CNBC). The intervening decades would see national rollouts (and frenzied purchases) of the newfangled convenience product from brands like Totino's, Mama Celeste, and Tombstone. Schwan's Sales Enterprises (now Schwan's Company) — makers of Red Baron pizza — didn't enter the frozen pizza market until 1970 when it purchased Tony's, a Kansas-based brand, by placing an ad in The Wall Street Journal.
Still, the company demonstrated a fast focus on its new category. Schwan's was providing its pizzas to schools and other venues by 1975, and its Consumer Brands division introduced Red Baron a year later, in 1976. "The quality of the new product catches on quick with consumers and grows to become the company's best-selling pizza brand," Schwan's reports. By 1979, marketing efforts for the brand even took to the skies, as the company formed its Red Baron Squadron of planes, manned by daredevil pilots.
But just as the pizza's flying namesake encountered trouble after a successful run decades earlier, eventually, the squadron of planes would experience its own difficult times.
9 Surprising Foods You Can Bring on a Plane
Check this list for TSA-approved foods (pizza is a go!) before packing for your next trip.
There&rsquos nothing less appetizing than airplane food &mdash so it&rsquos no wonder that so many of us prefer to bring our own meals when we fly. Unfortunately though, bringing snacks through security has a tendency to get complicated. You don&rsquot want those delicious leftovers to get confiscated, after all! Luckily, the TSA officially approves of these nine different types of food, so you can go ahead and fill up your carry-on pre-check-in.
Solid foods are perfectly fine, which means you can order up an entire pepperoni pie and bring it through the security checkpoint if you like. The same goes for other delicious solid meals like burgers, sandwiches, cakes, bread or cooked meat. (Just don&rsquot blame us if your seatmates get jealous!)
Fresh Meat and Seafood
The key to this one is the packaging. If the ice keeping your meat fresh is completely frozen, it counts as a solid and you&rsquore good to go. But if it&rsquos partially melted, the package likely won&rsquot be permitted. The TSA has a strict "3-1-1" rule, which says you can bring just one quart-sized bag full of liquids that are 3.4 ounces or less in your carry-on.
Pro tip: You can also use up to five pounds of dry ice to protect your meat, as long as the package is properly vented and marked.
Similarly, ice cream is A-OK as long as it&rsquos frozen solid when it&rsquos presented for its security screening. Making sure it doesn&rsquot melt before you board, however, is another story.
Fresh Fruit and Veggies
In most places, packing a salad for your in-flight meal &mdash as long as the dressing container holds 3.4 ounces or less &mdash is no problem. One thing to keep in mind: Passengers flying out of Hawaii, Puerto Rico or the U.S. Virgin Islands to the mainland U.S. can&rsquot bring fresh fruits or vegetables with them due to the risk of spreading invasive plant pests.
This counts as a liquid, so you&rsquoll just need to make sure it&rsquos packaged in small containers in your quart-sized bag. The same goes for spreadable cheeses and dips. Want to bring a giant jar for your trip? Ship it ahead of time or pack it securely in your checked luggage.
Beverages with less than 70-percent alcohol are permitted in 3.4-ounce containers, so mini liquor bottles are fair game. Sadly though, you aren&rsquot allowed to actually drink them on the plane, as federal law stipulates that you can only consume alcoholic beverages served by the airline.
Technically these are allowed, but we have to warn you: there&rsquos a good chance that they might look like a security concern as they go through the X-ray, and it&rsquos ultimately the TSA officer&rsquos decision on what goes through, no matter what the rules say. All things considered, it&rsquos probably better to play it safe and leave the cans of food at home.
You may get some strange looks, but you are permitted to bring a couple cartons with you on the plane. Just make sure they&rsquore packaged safely, so they don&rsquot end up cracking mid-flight!
As long as it&rsquos transported in a clear, spill-proof, plastic container, you are theoretically able to bring a live lobster through security. However, it&rsquos strongly recommended that you contact the airline ahead of time to inquire about their specific policy.
Still got questions about what&rsquos allowed? Reach out to @AskTSA on Twitter with your specific details and they&rsquoll be happy to help.
Delta Crews Arrange Pizza Parties For Stranded Flights, Have Food Delivered On Tarmac
Pie in the sky? Luckily for these grateful passengers, it was more of a "pie on the tarmac" situation.
After heavy rains delayed a number of Delta flights bound for Atlanta on Tuesday, crews aboard several aircraft ordered enough pizza to feed passengers and keep them happy while they were stuck on the ground.
Photos of the impromptu pizza parties, taken by passengers aboard the planes, immediately went viral:
Well my @Delta pizza party pic is going viral right now. Here's a couple more shots of our #deltapizzaparty pic.twitter.com/2T9MxLrpN7&mdash Riley Vasquez (@RileyVasquez) May 27, 2015
We are sitting on a runway stuck on a @Delta flight because of weather. So they're throwing us a pizza party! pic.twitter.com/QO0ntZvs4I&mdash Riley Vasquez (@RileyVasquez) May 26, 2015
Riley Vasquez, a passenger on a diverted flight from Denver who took the above photos, told NBC Philadelphia the pizza “made everyone so much happier. When they announced they ordered pizza the plane erupted in cheer and applause.”
Delta continues with class. Stuck due to weather and the crew ordered everyone pizza. #deltaairlines pic.twitter.com/yMeBCFF0qL&mdash Bill Wittenmyer (@BillyTheKidWitt) May 26, 2015
"We circled in the air for a while then the captain said we were diverting to Knoxville because of storms over the airport in Atlanta," Khoury Ashooh, a passenger on a different flight that was also delayed in Tennessee, told the Daily Mail. Once on the ground, Ashooh said a baggage cart stacked with pizza boxes rolled up to the plane. The pizza was then brought onboard and distributed by flight attendants.
According to CNN, Delta canceled 106 flights Tuesday (3 percent of its daily traffic) and delayed 653 flights (21 percent of its daily flights). Atlanta's Hartsfield-Jackson International Airport is Delta's largest hub, hosting upward of 960 departures during its busiest days.
Delta spokesman Morgan Durrant told NBC Philadelphia the pizza parties are part of the airline's standard protocols.
"It’s part of a standing procedure at Delta to get food and beverages to delayed customers -- whether it be a severe weather event that drove the diversion last night or a delay in airport due to an aircraft mechanical issue,” Durrant said.
New Zealand: Pavlova
Aussies will claim this dessert as their own invention, but any self-respecting Kiwi will tell you who it really belongs to. This recipe comes from a Kiwi grandmother I stayed with near Wellington (thanks, Nana Jackie!), and it&rsquos still a mystery to me how something with so few ingredients can taste so damn delicious. It&rsquos especially ideal for the current food-shortage situation, as it requires no flour or yeast, just lots of sugar, eggs, and a decent mixer.
For the Meringue:
4 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
½ teaspoon cream of tartar
For the Topping:
1 cup heavy whipping cream
2 tablespoons confectioner&rsquos sugar
½ teaspoon vanilla extract
Fresh fruit of your choice
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
With a standing mixer (or a handheld mixer if you want an arm workout), beat the egg whites until soft peaks form, about five to ten minutes at high speed. Add half the sugar, beat for another 30 seconds, then add the remaining half. Continue beating until stiff peaks form like little snowy mountains (you should be able to hold the whisk upright). When in doubt, beat some more. Add the vanilla extract, and beat for another minute. Fold in the cornstarch and cream of tartar using a spatula.
Spread the mixture in a roughly eight- or nine-inch circle on the baking sheet, making sure the outer edge is relatively tall. Pop in the oven, and immediately reduce the heat to 200 degrees. Bake for about 90 minutes, until it appears firm and dry. Try to not open the oven at all during the baking process.
While the meringue is baking, pour the heavy cream, sugar, and vanilla into a mixing bowl and beat on medium-high speed until medium peaks form or the cream has a nice, thick texture. Refrigerate until ready to serve.
Turn off the oven, and let the meringue completely cool inside it (this could take several hours). It&rsquos important that you don&rsquot skip this last step: if you do, the nice golden crust formed by the caramelized sugar will crack&mdashnot that I know from experience or anything.
On tomato pies, the sauce is the star of the show. Depending on the region, there are different types of pizza referred to as tomato pie. There’s the “reverse” pizza, which is your basic pizza (round or square), but with the placement of sauce and cheese reversed a Philly tomato pie, which is a thick, square, room-temperature pizza topped with a thick sauce and a sprinkling of Parmesan or Romano cheese and the hand-tossed Neo-Neapolitan style topped with tomato sauce, oregano, olive oil and just a dusting of cheese.
Where to get it: Papa’s Tomato Pies (19 Robbinsville Allentown Rd, Robbinsville, NJ, 609-208-0006) and DeLorenzo’s Tomato Pies (2350 US Hwy 33, Robbinsville, NJ, 609-341-8480)
Here’s What Food You Can And Can’t Bring On A Plane
Airport food sucks. But what sucks more is potentially leaving behind leftovers, gifts or edible souvenirs. Here’s the bottom line on what can go onboard in your carry-on bag, what has to be checked and what you gotta eat before passing through security.
The basic rules are pretty easy. If you’re packing liquid food (think jam, jelly, sauce, etc.), it has to fit into your quart-sized bag of liquids along with any makeup and toiletries. If you want to bring solid food on your flight, it just has to fit into your carry-on bag. However, the Transportation Security Administration (TSA) reps might ask you to take out any snacks and put them in a separate tray as you go through security.
If you really want to carry on a big birthday cake as your carry-on, you can do that. (Or try for a pizza!) But you might want to make sure it fits under your seat. You don’t want to have to gate-check any treats.
But there are some more fiddly rules. Here are the ones we think you want to know (PSA for cravings).
Can: Mini Bottles of Booze
It’s still got to fit into your bag for liquids, but you can bring small bottles of liquor or wine on a plane. But there’s a catch: you can’t drink them while up in the air. It’s illegal to consume any alcohol on a plane not provided by the airline.
Can’t: Anything Above 70 Proof
No Everclear on a plane, friends. The super strong stuff has to be an at-home indulgence. (And we know you’re not drinking Everclear anymore, but there are some specialty bourbons and vodkas that hit 80-proof or higher.)
Can: Frozen Food
You can actually bring ice packs in your carry-on, as long as they’re completely frozen when you pass through airport security. So if you trust things can stay cold through your flight, pack those frozen foods, except ice cream (see below).
Can’t: Ice Cream
Sadly, there’s no ice cream allowed at 40,000 feet. The Ben and Jerry’s and Halo Top has to be eaten before you check in for your flight.
Can: Cooked Seafood
If you want to dine on some pan-seared salmon instead of airline food, you can do that. As long as your fish is cooked and not liquid, it can come onto the airplane. But please use proper food safety techniques.
Can’t: Live Lobster
You can, however, bring your live lobster in a checked bag. Although we’re not positive how those stay alive in your suitcase.
This story has been updated to include new information on TSA requests when bringing food through security.
5 Pizza Over Troubled Water
During the scene where Chef Skinner is chasing Remy the rat on the back of his moped, they pass a bridge spanning over the river Seine. What viewers will most likely miss is the inclusion of a familiar vehicle driving over the river. Don't feel too bad though, we missed this one too.
If you look extremely close on the bridge, you can see the bright yellow hue of the Pizza Planet Truck driving with the flow of the Parisian traffic in the background. Perhaps Remy can improve on their recipes?
3 Answers 3
I think you might not be giving your dough enough time between shaping and baking. Proofing lets little bubbles build up in your dough, letting it rise as you mentioned - stretching and shaping will deflate the dough and let the little bubbles loose, even with careful handling. Some methods of shaping will deflate the dough more than others, and if you're stretching by hand you should try to be careful not to handle too roughly, especially around the edges where you want a fluffy crust. Letting the dough rest after shaping and before baking will help the dough recover.
Also, you didn't mention your proofing method much, but it sounded like regular counter-top proofing. Several recipes I looked at prefer a cold ferment for new york style pizza, citing more complex flavors and better gluten development, and also that stretching cold fermented dough tends to produce a fluffier crust (since it holds the pockets of gas from rising through the stretching better). The pictures look quite convincing that this will let you have an airier crust. Since this would involve making your dough several days in advance, and letting it rise in your fridge, it may not be your ideal solution - but if you don't mind planning ahead (best results apparently 3-5 days), it may help.
Also, you might want to check how long you knead - a dough that isn't kneaded enough will end up dense and heavy. You might make sure your dough is kneaded enough to pass the windowpane test - stretch a marble-sized ball of dough between your fingers, it is developed enough when you can get it thin enough to be translucent enough to see your fingers through. This article talks bout the importance of kneading (and also suggests using a food processor for better gluten formation quicker), since having well developed gluten should trap the bubbles from rising better and give you a more airy crust.
Of course, getting more heat in the oven might help - it might even be all you need, and if your problems are solved after getting a pizza stone, so much the better. But these tips I found might also help you get the effect you're looking for in the meantime - or possibly stack several of them to get the pizza just the way you like it. Good Luck!
Barrel Oven Fever
I have a confession to make: I love my little cob oven, but I really don't fire it up all that often. I bake bread and make pizza all the time (doing one or both at least once a week), but 9 times out of 10, I opt to cook them in my electric oven, even during the summer, and even despite the fact it tops off at a measly 550 degrees. And here's why: she's a beaut (or at least she was, until I cocked up the "decorative" plaster layer we added a few months ago, leaving her riddled with the unsightly, parched-desert-floor cracks you can see in the image above), but she's not very efficient. It takes a lot of wood and at least two hours of firing to get her hot enough to use, and even then, she's usually only got enough gas to handle one load of bread before cooling down. That's a lot of time, wood, and effort for 4 loaves of bread. Pizza fares a little better once the oven is hot, she stays hot enough to keep making pies as long as there's a small live fire going at the back. I've dreamed about someday trading her (sorry, Dear) in for one of those luscious (and larger) Le Panyol ovens, like the one I used at the Kneading Conference in July, but, even if I could afford the 5-10 grand an oven like that would cost, it wouldn't really solve my problem.
That's because dome masonry ovens, regardless of size or which end of the cost spectrum they sit, are inefficient when used infrequently—as they are in most home settings—since they operate by virtue of retained rather than direct (or continuous) heat. Unlike my (or your) range oven, which comes up to temperature relatively quickly and stays there as long as you don't move the temperature dial, you have to burn a lot of wood before a retained heat oven is ready for use. Retained heat equals delayed heat. The heat of the fire first gets pumped into the mass of the oven walls and floors only after the masonry is sufficiently saturated with heat does it begin to reverse direction and heat the oven's interior. The bigger the oven—or the thicker its walls—the longer the delay (which is why a fancy and roomy Le Panyol is no real panacea.)
Bread is baked in retained-heat oven without the presence of a live fire after the oven is saturated, the fire is raked out and the bread loaded.
At this point, the oven only stays up to temperature as long as there is enough heat socked away within the masonry. Each load of bread depletes the amount of heat remaining in the masonry after so many loads—depending upon how long the oven was originally fired—the temperature within the oven will begin to plummet, requiring a second firing before more bread can be baked.
While pizzas and flatbreads are typically baked using a live fire, cooking them properly still calls for a fair amount of heat to be stored in the masonry, for two reasons. First of all, pizza cooks from the bottom and the top simultaneously. In order for the bottom of the pie to cook quickly, the floor of the oven needs to be hot (and to stay hot—just as with bread, unless there is a good reserve of heat buried in the hearth, each subsequent pie will draw down its temperature). Secondly, live-fire cooking calls for an already white-hot oven. Not only is the flow of air into the oven faster in a hot oven (ensuring a clean, bright fire), but the fire itself serves mainly to augment the heat supplied primarily by the surrounding masonry.
In a commercial setting, where an oven gets used day in day out, the inefficiencies of retained heat ovens disappear almost entirely, because the oven never sees enough time between firings to cool down. Each firing serves only to restore what little heat is lost during the down time (and in a well-insulated and tightly sealed oven, little heat need be lost). Daily firings of these ovens are akin to topping off a nearly-full gas tank every morning on the way to work: it doesn't take long, and there's zero chance of the needle ever getting close to E.
Until I have my fantasy bakery/slice joint up and running, where I can fire my oven daily, I'm left in something of a bind. Like most of us, I lead a busy life, and don't really have enough time to take full advantage of my WFO. And even if I did have the time, it's an awful waste of resources (even renewable ones) to burn all that wood for a few measly loaves of bread or an evening's worth of pies. I still use my cob oven, but not very often, and not without a twinge of guilt each time.
But I think I've found a solution to my dilemma. Enter the barrel oven:
I recently stumbled upon a website called Firespeaking, run by Oregon-based husband-and-wife cob and masonry builders Max and Eva Edleson. They have begun promoting the building of what are known as wood-fired barrel ovens as a modern, more efficient take on an earthen WFO. It was their description that first caught my attention:
The "barrel" oven is a very practical and wood-efficient oven which can be built at very low cost using mostly natural and recycled materials. The oven is sometimes also called a "mixed" oven because the heat generated by the wood burned cooks both by directly transferring heat into the cooking chamber as well as by retaining heat in the oven's mass and slowly returning that heat to the inside of the oven. For these reasons, this oven is much more practical to use and requires much less wood to do the same amount of baking as in the retained-heat mass ovens and traditional domed earthen ovens. It allows for quite a bit more spontaneity too since you can be baking just 15 minutes after lighting your fire. The firebox and the inside of the oven are sealed off from each other so the baking chamber is always clean of ash and carbon-black.
Here's the money quote, in case you missed it: "[The barrel oven] allows for quite a bit more spontaneity too since you can be baking just 15 minutes after lighting your fire." 15 minutes?! Holy cow! Not even a range oven gets hot that quickly.
Here's how it works: the fire is built in a long firebox toward the base of the oven, with its flue running up and around the exterior of a 55-gallon metal drum sitting above it, and then out the chimney. Dome ovens typically have limited airflow until the fire and oven is hot enough to create strong convection currents, which usually necessitates starting with a small fire near the door, only adding wood and moving it back toward the back of the oven as heat begins to build. By contrast, the fully vertical design of the barrel oven means that a healthy draft is established easily, ensuring efficient, complete—and clean—combustion of the wood almost from the get go. And because the barrel is made of (highly conductive) metal, it easily absorbs much of the heat produced. Meanwhile, because the barrel and its surrounding airspace are encased within masonry walls (made of clay, just like a cob oven), which have loads of thermal mass, excess heat from the fire slowly accumulates, requiring less and less fuel the longer the oven is in use. This is why the barrel oven is sometimes referred to as a "mixed" oven, since it combines the best of both types of ovens: direct- and retained-heat. In other words, it's the Prius of wood-fired ovens.
Here's what the barrel oven looks like on the inside:
This was the other aspect that grabbed my attention: because the fire is separated from the oven itself, and because the cooking chamber of the oven itself doesn't need to be made from thick, dense materials, there's loads more room for baking compared to most dome ovens, which have just a single deck. The design of the barrel oven includes two sliding shelves, each large enough to hold two 13"-by-18" half-sheet pans, or one full sheet. That's enough room for eight to ten 1-kilo loaves of bread, or four 12-inch pizzas at once. (It's also longer than it is wide, making it ideal for baguettes.) Contrast that with my lowly cob oven, which at best holds 4 loaves of bread or a single pizza at any one time.
Here's the thing you need to know about barrel ovens: they are a recent invention, and not quite ready for prime time. The first barrel ovens purportedly originated in Africa and were popularized in Argentina and Chile in the late 90's. They proved an important tool after the collapse of the Argentine economy in 2001, where they were promoted as low-cost and efficient ovens for small-scale commercial bakers. Unlike cob ovens, which can be made from common materials by just about anyone, the core of the barrel oven does involve some handiwork. While Firespeaking's design includes details like a double insulated door which requires welding ability, it is possible for a dedicated enthusiast to bolt together a simpler version. Moreover, unlike dome ovens, which have literally thousands of years of development behind them, the technology behind barrel ovens is in its infancy.
The Edlesons have built 4 barrel ovens around the States so far, with several more in the works right now, and they are in the process of starting to sell barrel oven kits—with all the necessary metalwork already assembled—for which they have a waiting list. The kits cost less than $1000, including shipping the remaining materials (clay, straw, etc.) can be had cheaply, if not for free. They are also working on a pamphlet detailing how to build a barrel oven yourself, including the metalwork, due out by the end of this year (2011). They see the barrel oven as the ideal choice for small family run businesses or CSAs, but I can see it appealing equally to the home baker or pizzaiolo who—like me—wants something with more capacity and higher fuel efficiency. If you are interested in learning more about barrel ovens, check out their website, and be sure to sign up for their mailing list.
This stop-motion video, made at a recent barrel-oven building workshop taught by Eva Edleson in Asheville, NC this past spring, provides a great overview of the building process (which, once the parts and materials are accumulated, takes but a few days), as well as a good sense of how the oven functions:
Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.
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Yes please. you just made me hungry and I have to test myself with this …going healthy is my 2019 goal
These look fantastic -I can’t wait to try them all! Working on being organized for dinner -and not munching on chips as I decide what to cook….
I recommend this website, I learned a lot of meals and side dishes to cook for my family, (before this I did’nt even know how to properly cook eggs) thanks You
Thanks for this, it’s a lot to think about but great advice! I’ll have to start thinking about this more now that lockdown has hit the UK.
This looks amazing but some of the things don’t work because I have to eat kosher at home
So lets say that I made the Thai Sweet potatoes for dinner, is that all I would eat for dinner?
That dish is pretty filling, so you could eat just that (we typically do!). Or you can accessorize it with some easy items to fill in: a quick green salad, hummus & pita, fruit, etc.
I made your bow tie pasta with mushroom and goat cheese plus spinach, it was so great. Then the next day I did the tilapia taco with your famous coleslaw…amazing.
Now, I am checking the naan pizza. I will swing by the grocery shop after work for a Friday dinner that usually a pick-up dinner either greek or thai food. :)
I enjoy this website.