In The Field Meal- Homemade Pizza Pockets

I’ve been meaning to post this for a couple days and just haven’t got around to it…

As my last post was about harvest- what better thing to follow up than with an “in the field meal” recipe? If your crew is anything like mine- handheld, easy to eat while still being able to drive equipment- and NOT a plain old ham and cheese sandwich is ideal. (tall order, huh?) I’ve had to get kind of creative with some of the meals I take.

This Pizza Pocket was the perfect handheld! They took around an hour and a half to prepare start-finish (that includes time for dough to rise)

 

I use the same bread dough recipe that is used in my strawberry sweetrolls (Stick around and you will see I use this recipe for basically everything.) but I’ll go ahead and give it again.

 

Bread Dough: 

ingredients:

2 tbsp active yeast

2 cups warm milk

2 large eggs + white of one more egg (if you’re using farm fresh that are much smaller go ahead and use the entire third egg)

1/4 cup sugar

1 tsp salt

5 tablespoons salted butter, softened

6 cups flour

instructions:

  • Combine sugar, milk, and yeast. Let sit for 5 minutes (should be frothy when you check it)
  • Mix in eggs, salt, and butter until well combined
  • add flour one cup at a time up to 4 cups. Dough should be tacky, but not sticking to the edge. add 1/4 cup flour until you reach the consistency you want.
  • Move dough from mixing bowl to a large greased and lightly floured bowl and let rise for 1 hour.
  • After that hour is up, dump dough onto lightly floured surface and knead lightly. (only 3-4 times)
  • Roll out and cut into rectangles (apx 4×7 in) (or to desired size)

dough

Meat Filling

Ingredients: 

1 lb hamburger

1 package mini pepperonis

Seasonings to taste (I used oregano, garlic powder, salt, pepper, red chilli flakes, basil, and package of italian seasoning.)

2 small cans tomato paste

1.5 of those tomato paste cans of water

2 pkgs McCormick Spaghetti Sauce Seasoning

Shreddded Motzerella cheese

Instructions:

Brown the hamburger with your seasonings, add pepperonis, tomato paste spaghetti sauce seasonings and water. Cover and let simmer 5-10 minutes.

Preheat oven to 375 degrees

put mozzarella cheese (however little or much you like, my bunch likes their cheese) and the meat sauce mixture (I used an ice cream scoop as my measurement) onto one end of the dough, leaving enough space to fold it over and close up. seal edges and use a fork to press (mainly it’s just pretty, not necessary)

pocket

Bake for about 10 minutes or until light golden browned. brush the tops with garlic butter and serve. (Or wrap in foil and take to the field)

…and I forgot to take a picture of the cooked product. I’m blaming pregnancy brain.

 

Enjoy!

 

 

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Eat the Damn Cake

So, as a relatively new mother I find myself noticing more and more Facebook posts, blogs, Tweets, Pins, etc on “fit pregnancy” or “How to Loose the Baby Weight” “How to Have A Healthy Pregnancy” “Beach Body After Baby” and the list could go on. Absolutely nothing  is wrong with any of those- But I’m here to tell you, don’t stress, it is okay! 

It’s okay if you’re not a fitness guru:

It’s okay if you don’t do crossfit, run 15 miles a day, and lift weights while you’re pregnant… or even if you’re not pregnant, honestly. While I would suggest not completely nixing physical activity- you don’t have to force yourself into some crap that you hate every single day because you don’t want to become a whale. You don’t. Find something you enjoy (zumba, riding a bike, yoga, etc..) clear it with your doctor and go for it. I’m not saying you can’t be a fitness junky while you’re pregnant either. Some people truly do enjoy torturing themselves for 2 hours at 5:00 every single morning- power to you. Just don’t ever forget- it is okay to not fit the mold, to not follow the trends, do what feels good to you. 

Let yourself have that piece of cake!

When I first found out I was pregnant I had the worst fear of becoming “that girl” who “pregnancy did not treat well.” I read blog after blog and read tips on top of tips on top of tips on how to eat while pregnant. Articles like “How to Gain only 10 or less Pounds During Pregnancy” and other ridiculous articles similar. I forced myself to ignore my hunger and pretty much survive off of lettuce and water. Guess what. I felt like crap and on top of all of that… after two glucose testing appointments- because there’s no way that first one was right, I still was gestational diabetic. It didn’t matter that I had eaten the most healthy I ever have in my life this past 4 months. It didn’t matter that I was on the lower end of “normal” gestational weight gain. It didn’t matter. And you want to know what my doctor told me? She said “You have got to stop worry about this. Don’t deprive yourself! If you want that chocolate cupcake have one- just one, but allow yourself to have it. Eat your protein and veggies, drink your water, but allow yourself your cravings. You will feel so much better.” She was right. Be healthy- don’t gorge yourself on crap. But allow yourself to indulge. Moderation is key. After we had that talk I let go a little, I allowed myself to eat until I was satisfied, I allowed myself a cup of coffee and a sweet tea here and there- and I felt- and feel so much better.

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Who cares what “they” think.

Seriously. Who. Freaking. Cares? Whether you only gained 7 pounds and had the most fit pregnancy anyone has ever had and bounced back to your post pregnancy body almost instantly or if you gained 50 pounds and are still trying to shed the pounds 3 years later. Who. Cares. As long as you are healthy (key word here) and happy, what everyone else thinks is irrelevant. If the people who are important in your life won’t accept you either way- it’s time to evaluate the people you are surrounding yourself with and weed some out.

Loving yourself is a daily decision.

The ticket to loving yourself and your body is a decision you make every single day. If we’re being honest, more days than not I struggle to love myself. I struggle to love the way I look. I struggle to believe I am good enough for my husband or my child. It’s a struggle for me to ignore the little extra around my mid-section or the stretch marks on my thighs. It is hard not to doubt yourself- believe me, I know. But as long as you are either working to be better or doing the best you absolutely can do with the situation you are given. Wake up, look in the mirror, find that one positive thing about yourself that you just love- be it your eyes, hair, how freaking awesome you are at doing makeup- whatever it is. Find it. Focus on it. Let that confidence radiate through you all day. Decide to be happy. Decided to love yourself- and love the process, whatever that may be.

 

You are beautiful. You are enough…. and eat the damn cake.

 

 

 

 

Y’et Yet Chilli Pork Salad- Easy weeknight recipe

So, I’m the master at “winging it” when it comes to cooking. 9 out of 10 times I have no idea what I’m going to cook- I’m the worst meal planner. That being said- I almost always have a fairly nutritious and edible meal on the table every night. I also hate grocery shopping. I hate it. Which means, a lot of times I have a lot of varying ingredients that may or may not go together, usually they don’t.

I had set a pork shoulder out yesterday morning, not fully knowing what I was going to do with it, but figured I’d wing it when I got home. Ya’ll this was one of my best improvised meals in a long time!

The Pork Shoulder was thin sliced, so I seasoned in with Serendipity brand seasoned salt, cumin, and pepper then browned it just until there was a nice sear on the outside. Then pulled it out of the pan and let rest for a few minutes (mainly because my toddler was screaming for a drink, but it sounds better to say it was intentional.) I then sliced the pork into thin strips and put in a baking dish with a touch of olive oil and about 1/2 cup of Y’et Yet Chilli blend (see photo) covered and baked on 350 for 30 minutes. The pork shoulder was so tender and juicy!

yet-yet-gourmet-chili-blend.jpg

(picture from amazon)

While that was baking I sauteed sweet peppers in olive oil with red pepper flakes, minced onion, and minced garlic, warmed up a can of pinto beans and some rice I had left over from the previous night’s meal. I also chopped some lettuce and grated some cheese.

Once the pork was ready, I put the lettuce, beans, rice, cheese, peppers, and meat in a bowl and served. My husband topped his off with sour cream and salsa as well. I have one picky eater of a husband, and even he loved supper. It was a win-win for all

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Recipe

Pork Shoulder

1 lb pork shoulder

1 tbsp Serendipity seasoned salt

1 tsp cumin

1 tsp pepper

1/2 cup Y’et Yet Gourmet Chilli Mix

1 tbsp Olive oil

Season raw pork shoulder with Serendipity, cumin and pepper and brown in skillet (about 3 minutes on each side on medium high heat)
Remove pork from skillet and slice into thin strips (think fajita meat strips) and place in an oven-safe dish with the olive oil and chilli mix. cover and bake for 30 minutes at 350 degrees.

Sweet Peppers

7 sweet peppers

2 tbsp olive oil

1 tbsp red pepper flakes (give or take according to your tolerance to spice)

1 tsp minced garlic

1 tbsp minced onions

pour olive oil, red pepper flakes, minced garlic, and minced onions into pan and heat up just a little, add sweet peppers and saute until peppers are soft.

 

Serve 

Serve over lettuce with pinto beans, (black beans would be good too) rice and cheese, add sour cream and salsa as desired.

total time spent cooking: apx 45 minutes