Prescription for Summer Heat... Primavera Stew

Even as the temperature in LA soars to 90 degrees and more, I must ask, "How many salads can one person eat?" I have a serious tolerance for salad, but I've reached my limit. This primavera stew side dish will satisfy your summer craving for fresh vegetables without the predictability of yet another salad.

2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste

Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.

Serve in bowls, as you would a stew. Add pepper to taste.

You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!

'Til next time,
Bobbi

Big League Cookies Will Make You Look Like an All-Star

Did you watch the All-Star Game tonight? You can easily make this entire batch of cookies over the course of one or two innings of baseball. They're just THAT easy.

And before you turn your nose up to my cake mix cookies, try them. They taste like they are packed with brown sugar and butter. And yet...they aren't!

Cake Mix Cookies

1 Box of Duncan Hines Spice Cake Mix
2 Eggs
1/2 Cup Vegetable Oil (Corn, Canola, etc.)
1 Cup of Quick Oats

Preheat oven to 350F. Combine cake mix, eggs, and oil. Mix by hand until all cake mix is moistened. Add oats, mix well.

Drop by rounded spoonful on ungreased cookie sheets.

Bake for eight minutes.

Makes three dozen cookies that will leave Albert Pujols shakin' in his shoes! They're a home run!

Enjoy,
Bobbi

Confirm This! Richness of Experience Effects Judgement in Matters of Pizza...

I was watching Supreme Court nominee Sotomayor as she was grilled by Senate Republicans and I thought, "let's face it, I would hope that I, with the richness of my experiences, would more often than not make a better pizza than anybody who hasn’t lived that life."

Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!

Preheat oven to 450F.

2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper


Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil

Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.

While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.

While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.

Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.

Try it, I think that you'll trust my "judgement!"

'Til next time,
Bobbi