Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, February 4, 2011

As power outages abound, good to have a recipe that's as tasty cold as it is warm

In these days of rolling blackouts that have visited our Dallas/Fort Worth Metroplex alongside the winter storm, having access to food that tastes as good cold as it does warm has been a daily preoccupation.

Believe it or not, this Greek Pizza falls into that category. Prepared earlier in the week before we had to wonder whether any task we began by using an electrical device could be completed before the power shut down, this pizza is absolutely terrific when served piping hot from the oven. But because its toppings are tomatoes, onions, olives, and cheese—the kinds of ingredients you’d find in a salad—it's just as tasty served fresh from the fridge. Believe me, we kept an eye on that fact as we sat in wait for the power outages about which we'd been warned through email and on cellphones by Garland's new Red Alert system.

Because the recipe (which, even though it was "Greek", hailed from the Chickasaw Nutrition Services) called for making a yeast-bread crust that had to rise, I initially had pause about trying this recipe. However, the rising process required only 20 minutes without any kneading, which made it as simple as (pizza) pie. The fuss-free dough turned out not to be sticky at all and thus rolled out and transferred readily to the pan.

One word of warning, however: be sure you AMPLY spray with cooking spray the pan you use. Keeping the crust from sticking to the cookie sheet was a challenge. Getting the crust un-adhered for serving turned out to be the biggest task of this recipe.

Greek Pizza ended up being an amazing entree that lasted the two of us through several meals, which, thankfully, saw our power remaining on each time we sat down to dinner. But you better believe we had our matches and lighters ready in case dinner had to be completed by candlelight.

Greek Pizza

1 package active dry yeast
1 teaspoon sugar (or sugar substitute)
1 cup water, warm
1 1/4 cup flour, whole wheat
1 1/4 cup flour
1/2 teaspoon salt (or salt substitute)
2 tablespoons olive oil
cooking spray
3 cups spinach leaves
1 cup tomato, seeded, chopped
3/4 cup red onion, sliced
1/4 cup black olives, sliced (from 2.25 ounce can, drained)
4 ounces Feta cheese, reduced fat

Preheat oven to 450 degrees. In a medium bowl dissolve yeast and sugar in warm water. Let stand for 10 minutes. Stir in flours, salt, and oil. Beat until smooth. Let stand for 5 minutes. Turn dough onto a lightly floured surface. Pat and roll it into a rectangle. Generously spray a baking sheet with cooking spray. Transfer crust to the baking sheet. Spread spinach, tomatoes, onion, olives, and Feta cheese on pizza crust. Bake for 15-20 minutes or until lightly browned. When cooled, spray lightly with olive oil. Makes 12 servings.

No comments:

Post a Comment