Sausage, Tomato, and Green Pepper Pizza (Homemade, Y’all!)

For some reason, I’ve been on the bachelor/college student diet for the last couple of weeks. My fridge only has water, condiments, and beer. Oh, and tons of pizza and tex mex takout boxes. In an attempt to be healthier (is it really?) I’ve started to make my own pizza and tex mex with less grease/oil. I’m also positive that what I’m eating is actually meat/cheese when I put it on my pizza.

My friends and I have come to realize that making pizza is not only cheaper than buying it at our local place, it’s more fun. The only ingredients that we’ve tried so far have been various kinds of peppers, sausages, amd mushrooms. Basically, whatever is in the fridge, goes on the pizza.

I would have had an “after” picture for the pizza itself, but we accidentally folded it while taking it out of the oven. But the before picture is pretty right??

It was still delicious.


1 pkg quick-rise yeast
1 cup warm water
2 cups flour
2 tbsp olive oil
1 tsp salt
2 tsp sugar
( via:

1 large can of diced tomatoes
1chopped green bell pepper
1 chopped kielbasa sausage
1 sliced whole tomato
4 cups of mozzerella or white cheese
1 lemon
1/2 cup shredded thai basil
black pepper
1 tsp sugar
2 tbsp grated garlic
Olive Oil
2 tbsp butter or rendered bacon fat

1. Preheat oven to 350 degrees
2. Make dough according to the above recipe
3. In a medium saucepan, sautee garlic and basil until fragrant in olive oil
4. Add can of diced tomatoes to the mixture and let simmer until sweet. While simmering, add tsp of sugar, thyme, half of a squeezed lemon and grated lemon skin. Let cook for 20-40 minutes.
5. Spread out pizza dough on cookie sheet or large pizza pan
6. Melt butter or bacon fat and glaze the crust of the pizza
7. Spread tomato sauce on the dough. Don’t use too much or the dough will rip!
8. Add a layer of cheese, then as many peppers, sausage, and tomatoes as you wish
9. Add another layer of cheese and the rest of your toppings
10. Place in oven and bake until dough is cooked through and cheese is browned on the edges.
11. CAREFUL TAKING THIS BAD BOY OUT OF THE OVEN. My friend burned his hand and dropped the pizza in a way that it folded.
12. Let cool, and enjoy.

Did I get everything? Yeah.

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Sorry about the delay in posts!

The weather here is driving me crazy and making me sick as hell. I shouldn’t be able to wear a t-shirt and shorts on Monday and then have it be 24F on Tuesday. Expect to see more soup posts. I thought I’d be moving on to cold soups and vegetables soon.

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Open-Faced Four Cheese Tuna Melt

Something quick, cheap, and easy to make/eat. It’s yummy too. And nobody dislikes cheese, come on.

1 can of tuna fish (drained)
2 tbsp mayonaise
1 pinch of garlic salt
1 tsp pepper
1/2 cup of shredded sharp cheddar
1/2 cup of Artisan Blends® Shredded Authentic Mexican Cheese (3 cheeses)
Tomato and Avocado Slices (Optional)

1. Preheat oven to 350 degrees
2. Butter both side of the bread and place on tin foil
3. In a small bowl, mix 1/4 cup of sharp cheddar, 1/4 cup of shredded authentic mexican cheese, mayonaise, garlic salt, tuna, and pepper until well mixed
4. Place mixture on both slices of bread
5. Top with rest of cheese
6. Bake for 20 minutes or until heated through, the broil for 3 minutes, or until cheese is bubbling
7. Careful, it’s hot! Take it out of the oven and wait a bit, then enjoy.

Alternatively, you can add tomatoes before the broiling step or add avocados after your sandwich comes out of the oven.

Yum, Yum, Yum!

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Savory Corn, Carrot, and Potato Soup

Badadadum. I need to do groceries. But guess what? I have a bunch of leftover veggies laying about. This happens often, if you can’t tell by all these soup posts.

Leftover veggies in the fridge? Make vegetable soup!

Corn, Carrot, and Potato Soup
Seasoned with Sage, Coriander, and Marjoram
Serves 2 

1 1/2 cup carrots, diced
1 red potato, chopped
1/4 cup sliced onions
1 can of corn
2 garlic cloves, diced
2 cups beef stock
1 tsp truffle oil (or olive)
1/4 tsp sage
1/4 tsp coriander
1/4 tsp marjoram
basil basil basil (1/4 tsp+)
parsley, salt, and pepper to taste

1. Place everything in a stock pot over medium heat
2. Cook until potatoes and carrots are soft (30 minutes)
3. Remove from heat and use an immersion blender to make smooth
3. Transfer to a blender and in small batches to make smooth (but don’t burn yourself, be careful~!)
4. Ladle into bowls and garnish with more basil if you feel so inclined. Or cheese. Or really anything you really like with your soup. Croutons…wasabi peas…

Enjoy! 😉

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The Land of Instant Soup

I’ve always been pretty fortunate in that I’ve lived within 5 miles of an Asian grocery store for most of my life. Coupled with being a student (and therefore on a dietary budget), this gives me a lot more options for sprucing up noodles, rice, and other carbohydrate heavy foods.

I also really enjoy the multitude of instant ramen (and pho) brands that exist.  I don’t know why anybody would eat Maruchan when Mama:

and Good:

are 45 cents each (if not less depending on where you are).

This isn’t really a recipe as much as it is something I love, love, love to eat.


1 pkg Mama “Minced Pork Flavor” Noodles (or any pork noodles)
1 handful of fresh spinach
3 tbsp chopped fresh basil
6 cuttlefish/roe balls
1/4 cup chopped mushrooms
2 tsp fish sauce
1 egg

1. In a medium-sized saucepan, boil cuttlefish balls until thoroughly cooked
2. Partially drain the water and add basil and mushrooms. Simmer until fragrant.
3. Add package of Instant Noodles, but not the seasoning yet.
4. Add fish sauce
5. While water is boiling, crack an egg into the saucepan and break the yolk. Let egg cook.
6. Now, add the seasoning.
7. Turn off of the heat and add spinach.

Pour into a bowl (or eat it out of the pot of you’re that kind of person) and enjoy!

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Lovely Cream of Mushroom Soup

What do I do if:
1. I open my fridge and I’ve got no fresh ingredients but some mushrooms that are about to spoil and an onion?
2. All the other ingredients for making soup are at my disposal?

I make Cream of Mushroom Soup!

Lovely Cream of Mushroom Soup
Serves 2 

2 cups chopped fresh mushrooms
3 tbsp diced onions
3 cloves garlic
1/2 tbsp butter
1/2 tbsp rendered bacon fat (bacon grease for the unacquainted)
3 tbsp flour
3 tsp thyme
2 cups beef broth
1/2 cup of heavy cream
salt/pepper to taste
Shredded swiss cheese (optional)

1. In a saucepan, heat butter and rendered bacon fat. Sautee the onion until clear, then add garlic and cook until fragrant.
2. Add mushrooms and cook until tender. Add thyme at this step.
3. In a separate container, mix the flour and beef broth until smooth. Then add to mushrooms on the stove.
4. Boil/Cook until mixture is thick.
5. Stir in heavy cream and add salt/pepper to taste.
6. Let simmer for 10 minutes.
7. Ladle into bowls, garnish with swiss cheese

Enjoy 😉

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Hole in the wall

This guy:

whose work looks like this:

has a cat named Floyd that looks like this:

Floyd wanted to be friends and chased Pickle into the wall and it took us a good 30 minutes to try to coax him out. He figured out the hole extended to the bathroom and he could fit underneath the bathtub almost.
Damn cats.

It almost turned into an “It’s Always Sunny in Philadelphia” situation like this:

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Twice-Cooked Potatoes with Rosemary Colby Jack Cheese and Butter

Nothing comes close to cheesy potatoes in the wintertime. This method gives a more substantial texture than mashed potatoes and is filled with garlicky (is that a word?) and rosemary…-y…greatness.

Twice-Cooked Potatoes with Rosemary Colby Jack Cheese and Butter
Serves 2 

3 Red Potatoes
2 Cloves Garlic
Olive Oil
3 tbsp melted Salted Butter
2 tsp. Rosemary
1 tsp. Whole Celery Seed
1/3 cup Shredded Colby Jack Cheese
Salt/Pepper to taste

1. Preheat oven to 350F
2. Chop potatoes into squares
3. Heat oil in a medium sized saucepan
4. Add garlic, rosemary, pepper, whole celery seed, and salt. Cook until fragrant.
5. Sautee potatoes in saucepan until potatoes are soft, but not mashable
6. Transfer to an oven-safe dish and top with colby jack cheese and melted butter
7. Bake for 30 minutes, or until cheese has browned.

Enjoy 😉

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Big Apple

I took a trip to NYC for the last few days to see a few people finally.

I got to see 5 points in Long Island City, which is known as a “graffiti mecca”.

I also got to see my artist friend:

who creates work that looks like this:

I also got to eat okonomiyaki, watch someone construct a wall inside a house, met people from South Dakota, and saw a fight on a chinatown bus. All in all a good trip.

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