My First Pizza Crust Topped with Tomatoes, Asparagus and Broccoli

I have made pizzas before, as probably most people have. I don’t know if it is the same with everyone, but although pizza has made its way into my kitchen in several forms and many times, I have never gotten down to make a crust!

Mini Meat Pies: Sfiha

Clint had one of his potlucks at work again, this time it was to say goodbye to a colleague who was moving to another department.

Potato, Broccoli and Cheese Soup: Recipe from 50 Simple Soups for the Slow Cooker

In my previous post, I promised our readers a recipe from the book I reviewed (50 Simple Soups for the Slow Cooker by Lynn Alley).  I chose to make the Potato, Broccoli and Cheese Soup since I had the ingredients on hand.

Book Review: 50 Simple Soups for the Slow Cooker

Here it is, my first book review. I will try to give as much information about the book I am sharing: 50 Simple Soups for the Slow Cooker by Lynn Alley.  You can buy it used, like I did, for a very reasonable price.

The book is a really small one, it looks more like a manual, it has an attractive cover picture that inspired my photos for the recipe I chose to make from it.

The book as it announces clearly in the title, deals with soups, more specifically slow cooker prepared vegetarian soups.

Carob Molasses Sfouf: An Eggless Lebanese Cake

Sfouf is a yellow cake by the addition of turmeric. It is commonly made during lent, as a dessert. It also is one of the easiest desserts to make all through the year.

Carob Molasses Sfouf is the version that omits turmeric and replaces the sugar with, wait for it because it is going to be such a big surprise, carob molasses!

Spinach Quiche – An Altered Better Homes and Gardens Recipe

The other day Clint and I teamed up to make a quiche for breakfast. He took care of the crust and I took care of the filling. The result was very delicious if I may say so myself.

The Lebanese Take on Pizza: Mixed Man’oucheh

It is amazing how the Mediterranean cuisine can be similar in many countries but never be the same.

If the Italians can claim the pizza, the Lebanese can claim a similar concoction: the Man’oucheh. Typically eaten for breakfast, but if made in mini it can be used as an appetizer or as party finger food.