Homemade Pizza, Wheatberry Salad, and Jam

One reason I love summer so much is the abundance of fresh, home-grown ingredients available for cooking. Here are a few recipes for things I've made recently.

Bread maker Pizza Crust

I got this recipe from my sister when we visited her in Rochester, and she got it from a co-worker. It's funny how good recipes make their way around...

¾ C warm water from faucet
1 T oil
1T sugar
1 T dried milk
½ t salt
2 ¼ C bread flour
1 t dried yeast

Use the dough cycle in your bread maker (mine took about an hour and 24 minutes).

I added fresh pesto, spinach, mozzarella, parmesan, cherry tomatoes, and sweet pepper.

Bake at 375 for about 20 minutes, or until crust is brown.

Wheat Berry-Black Bean-Edamame Salad

My mom found this recipe in a magazine and she thought it was delicious.

Serves 6 (3/4 cup servings)

4 C water
½ C dry wheat berries
½ of a 15-ounce can of black beans, rinsed and drained
1 C frozen, shelled edamame, thawed
1 C chopped tomato
½ C chopped red onion
3 T extra virgin olive oil
2 T red wine vinegar
Salt and pepper to taste

Combine water and wheat berries in a medium saucepan, bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are tender. Place in a fine mesh strainer, run under cold water to cool quickly, drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.




Jam

The harvest season has begun! I used the following recipes to make about 20 jars of jam. These recipes are from Aunt Dee's Caldwell Family Cookbook, which was given to us when we visited Colorado for a family reunion.

Rhubarb Jam

4 cups finely cut rhubarb 4 cups sugar
1 package Strawberry-flavored Jello

Mix sugar with washed rhubarb in a bowl and let stand overnight. Put in a heavy kettle and cook until rhubarb is tender (about 10 minutes). At this point I like to add about 2 cups of fresh berries. I’ve even substituted raspberries for the strawberries and used Raspberry-flavored Jello in place of the Strawberry Jello. Add flavored Jello; stir until mixed and Jello is dissolved. Pour into hot sterilized jelly glasses or jars. Seal with covers or pour hot paraffin over top of hot jam.

AMISH RHUBARB JELLY
5 cups cut-up rhubarb 1 cup crushed pineapple (canned)
4 cups sugar 3 oz pkg Jello (Raspberry, Strawberry or Orange)
Stir together first three ingredients. Put on heat and stir till all juicy. Boil 15 minutes. Add Jello and mix in. Seal in jelly jars with paraffin. Refrigerate if desired.

Try Something New

Find the thing(s) that calm you, replenish you, allow you to focus completely, and do them. Find the thing that quiets that relentless voice in your head, also known as your thinking mind. Think about things you’ve always wanted to try and things that you look forward to doing. Things that make you feel peaceful and inspired and whatever adjectives you have to describe yourself feeling good (if you don’t know what makes you feel good, then you should practice being aware of how you’re feeling throughout each day and write it down!).

In the years following my mom’s stroke, I developed different ways of coping with my feelings (some good, some not so good). I began watching the Food Network cooking shows with my mom, and I began to try different recipes. I realized that I got a lot of satisfaction out of preparing different foods. I could come home from work and from being at the hospital during my mom’s rehabilitation, and be overwhelmed with the polarity of emotions I was feeling at the time—hope and despair, gratitude and grief, faith and fear—and ten minutes into chopping up peppers or sautéing zucchini all was quiet and peaceful inside.

I found the same healing power with plants. Somehow while rutting up the earth and sticking my fingers in the dirt to nurture life in perennial and vegetable gardens, I felt peaceful and alive.

And so it was that I recently rummaged through my parent’s basement to find my mom’s old canner and pressure cooker, stuck back in a corner of the cellar, covered in cob webs and dust. And I raided her collection of mason jars lining the shelves of the basement, darkened by dust, standing untouched for at least four years—back to the date my mom suffered a stroke—a day that we will never forget, the dividing line between our “old life” and our “new life.”

So as I canned (for the first time) tomato sauce and tomatillo salsa I realized that so many of mom’s things from her “old life” stand untouched now…her canning supplies, her sewing machine. For a long time we mourned our loss of our “old life.” But many things that were nonexistent in her “old life” are now a staple of her “new life”—reading more than 50 books a year, wintering on the Florida beaches...

At some point we have to quit hanging on to the old, and make room for the new. Life happens and things change. Adapt and move on. Find your thing and do it. And if the time comes when you can’t do it anymore, I hope that you can be as courageous as my mother has been. The universe may be stretching you to find something new.