Tuesday, November 13, 2007
I want to rewind to last Thursday so I can share our yummy family dinner with you. Last week I was trying to use things I already had in the house and not go shopping - a little cleaning out. I was surprised by some of the things I managed to pull off, but Thursday's nights dinner definitely topped them all. We had Kelly's Chicken Noodle Soup with her grandma's egg noodles and butternut squash pizza. It was a fabulous combination - yummy!
This was my first time making egg noodles - I must admit they turned out a bit chewy. I'm assuming I didn't let them dry long enough (I didn't realize I should have made them ahead of time and we were all getting grumbly tummies so they only got dried for 10 minutes)- can anyone shed some light on this? I have absolutely no talent when it comes to making anything from any sort of dough that involves mainly flour and water, yet I keep trying.
Add yeast and we complicate things a thousand-fold. It is just not something I have a knack for, but I keep banging my head against the wall with it because I love eating anything made from a dough that is mainly flour and water.
The butternut squash pizza is one of the few recipes that I have made more than just a couple of times. I like to try new recipes and this sometimes means that ones we have tried that we like don't get made again simply because we are trying new recipes. So, if we've eaten a particular recipe time after time, it's really good in our book! This pizza is fairly easy to put together too. Just chop up an onion and a small butternut squash, drizzle with olive oil, season with salt and pepper and roast at 425 until tender (usually about 15 minutes). Get your pizza dough rolled into your favorite shape (you could use ready made or homemade) while the squash and onions are cooking. Drizzle the dough with a little olive oil and sprinkle with parmesan or asiago cheese. Then add the onions and squash and sprinkle on a little more cheese. Put it back in the 425 oven to bake for another 10-15 minutes (until crust is golden and crispy - this really is best on a thin crispy crust). Then enjoy!